June 26, 2011

The Cherry Bundt Cake that Didn't Get Chosen To Be Made This Week

(How is that for a mouth full!?)

The Cherry Nut Bread I made a couple days ago almost didn't get made;  only because I was debating between it and this one - Cherry Bundt Cake.  It sounds incredible and I'm craving it now that I chose to make the bread instead.  The funny thing is that I chose to make either of them this week to use up the cherries leftover from the 50's cupcakes.  However, if I choose to make this Cherry Bundt Cake, now I'll have to go back to the store and buy more cherries! 

Cherry Bundt Cake

1 cup maraschino cherries drained and dried on paper towels for 4-6 hrs.
2/3 c  all-purpose flour
1/3 c  butter
2/3 c  sugar
2 eggs
1 t  vanilla extract
1 c  cake flour
1   baking powder
1/3 c  milk

1 c powdered sugar
1 T butter
2 T water
red food coloring (optional)

Preheat oven to 350°F.  Grease and flour an 8 inch bundt pan.  Cut cherries in half and toss them in the 2/3 c flour.  In a mixer, cream butter and sugar until creamy and light. Add eggs, then vanilla.  Add dry ingredients that have been previously sifted and fold by hand alternating with milk.

Stir in cherries.  Pour into tin and smooth surface.  Bake for 35 min or until toothpick comes out clean of the center.  Let cool in pan for 10 min before unmolding.  For the glaze, stir all ingredients over a hot water bath or double boiler until smooth.  Pour over cake.Print Friendly and PDF