Cherry Bundt Cake
photo by Chef MimiB
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Yields:
-
1 cake
- Serves:
- 16
ingredients
- 295.73 ml butter, softened
- 650.62 ml granulated sugar
- 5 eggs
- 4.92 ml almond extract or 4.92 ml vanilla extract
- 709.77 ml all-purpose flour
- 4.92 ml baking powder
- 1.23 ml salt
- 236.59 ml light cream (10%)
- 375 ml jar maraschino cherries, drained and chopped
- sifted icing sugar (to garnish)
directions
- Beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.
- Combine flour, baking powder and salt. Add dry ingredients alternately with cream to creamed mixture, mixing lightly after each addition. Fold in cherries. Turn batter into greased 12-cup bundt or tube pan.
- Bake at 350F for 65-75 minutes. Cover with foil for last 10 minutes if becoming too brown. Cool in pan 10 minutes. Remove from pan; cool completely. Dust with icing sugar before serving.
- Helpful Hint: A white icing drizzle is a pretty alternative decoration.
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