CHERRY BUNDT CAKE
An easy cherry bundt cake that is packed FULL of maraschino cherries. Almond extract enhances the cherry flavor in the cake and in the glaze.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 9" bundt cake pan (10-12 cup capacity) or grease with cake release or spray with Baker's Joy.
- Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife.
- In a medium bowl, stir together the sugar, milk, oil, egg and almond extract. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold the chopped, drained cherries gently into the batter.
- Pour the batter into the greased cake pan.
- Bake at 350 degrees for 55-60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool for 10 minutes, then turn out onto a cake plate to cool completely.
- To make the glaze, combine the powdered sugar, melted butter, cherry juice and extract in a small bowl. Mix until it is smooth, adding the milk or cream a tablespoon at at time until you've reached the consistency you'd like.
- Once the cake is cool, spread the glaze on top of the cake.
- Decorate the top of the cake with stemmed maraschino cherries if desired.
- Slice and serve.
- Store the cake covered at room temperature.
Nutrition Facts : Calories 513.21 kcal, Carbohydrate 108.86 g, Protein 6.36 g, Fat 6.34 g, SaturatedFat 2.39 g, Cholesterol 43.92 mg, Sodium 232.93 mg, Fiber 3.39 g, Sugar 73.93 g, ServingSize 1 serving
CHERRY-CHIP BUNDT CAKE RECIPE - (4.5/5)
Provided by á-416
Number Of Ingredients 11
Steps:
- Directions: Mix together cake mix with both boxes of pudding mix. Add egg substitute, water and applesauce and mix well. Pour batter into a sprayed bundt pan. (Use fat-free cooking spray.) Bake at 350 degrees for 45-50 minutes. Sprinkle powdered sugar on top. Note: The cake will be easier to cut if you let it cool. Yields: 16 slices (3.5 pts per slice)
CHERRY BUNDT CAKE
This cake has a rich cherry taste that makes it a hard to resist cake. Beautiful for Christmas time for a special buffet, you can add some nice holly sprigs to decorate it.
Provided by Shirl J 831
Categories Dessert
Time 1h15m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- heat the oven to 325.
- In a large bowl combine sugar, cream cheese, butter and vanilla and mix till well blended.
- Add the eggs one at a time and mix well after each one.
- gradually add 2 cups of the flour with baking powder.
- Mix well.
- Toss remaining 1/4 cup of flour with cherries and chopped nuts.
- Fold into the batter.
- Grease a 10" bundt pan; pour batter inches Bake 1 hr and 20 minute to 1 1/2 hours test with cake tester.
- Cool in wire rack for 5 minute then remove.
- Cool thoroughly.
- Combine icing sugar and milk, mix well and drizzle over the cake.
- Garnish with additional cherries and nuts if you like.I have not personally froze this cake but I tend to think it would freeze good.
CHERRY BUNDT CAKE
Make and share this Cherry Bundt Cake recipe from Food.com.
Provided by Chef 313014
Categories Dessert
Time 1h35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 398.6, Fat 19.1, SaturatedFat 11.4, Cholesterol 114.1, Sodium 189.6, Carbohydrate 53, Fiber 0.6, Sugar 34.6, Protein 4.9
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