Cherry Bundt Cake
I love Bundt cakes, and if you follow this blog, you will see bundt cakes popping up almost monthly.
Not only do I love bundt cake, but I love bundt pans. The company best known for bundt pans is Nordic Ware. They have been making bake ware since 1946 in Minnesota.
They are family-owned, and the company has been passed down through the generations. There is a resurgence of sorts in regards to Nordic Ware Bundt Pans.
With a new generation leading the company, they have worked to reinvent themselves with more modern and intricate designs.
Their products are sold in specialty food shops throughout the world, and people collect their bundt pans….like me!
Bundt cakes are a simple cake. They can be frosted, but there isn’t a need. They are fine just the way they are. I hope you try this delicious cake and keep an eye out for another bundt cake that is baked in one of my new Nordic Ware Pans.
Cherry Bundt Cake
This cake has a rich cherry taste that makes it hard to resist. There is something special about a bundt cake.
Ingredients
- 1 cup sugar
- 8 ounces cream cheese, soft
- 1 cup butter
- 4 eggs
- 2 cups cake flour
- 1 teaspoon baking powder
- 1 1/2 cup maraschino cherry well-drained, chopped
Instructions
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Heat the oven to 325.
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In a large bowl, combine sugar, cream cheese, butter, and vanilla and mix till well blended.
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Add the eggs one at a time and mix well after each one.
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Gradually add 2 cups of the flour with baking powder.
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Mix well and toss the remaining 1/4 cup of flour with cherries and fold into the batter.
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Grease a 10" bundt pan; pour the batter in the pan.
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Bake 1 hr and 20 minutes to 1 1/2 hours test with a cake tester.
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Cool on a wire rack for 5 minutes 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.