Cherry Bundt Cake Recipes

CHERRY BUNDT CAKE

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.

CHERRY BUNDT CAKE

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.

CHERRY BUNDT CAKE

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.

DARK CHERRY BUNDT CAKE

Steps:

• Cherries and almond extract pair beautifully in this delectable cake. Yogurt adds subtle flavor and helps keep the cake moist. Recipe by Nancy Baggett.
• Preheat oven to 350degreesF. Very generously coat a 10-inch Bundt or tube pan with cooking spray. Dust the pan with flour, tapping out the excess.
• To prepare cherry filling: Combine sugar and cornstarch in a medium nonreactive saucepan (see Note). Stir in cherries, kirsch (or orange juice), lemon zest and almond extract. Bring to a boil over medium-high heat and cook, stirring occasionally, until the mixture looks like very thick jam and has reduced to about 1 cup, 5 to 7 minutes.
• To prepare cake: Sift cake flour, whole-wheat flour, baking powder, baking soda and salt into a medium bowl. Beat sugar, butter and oil in a large bowl with an electric mixer on low, then medium speed, until very light and fluffy, about 1 1/2 minutes, scraping the sides as needed. Add half the yogurt and beat until very smooth. With the mixer on low speed, beat in half the dry ingredients until incorporated. Beat in the remaining yogurt, eggs, vanilla and almond extract until combined, scraping the sides as needed. Stir in the remaining dry ingredients just until incorporated.
• Spoon a generous half of the batter into the prepared pan, spreading to the edges. Spoon the cherry mixture over the batter. Top with the remaining batter. Grease a butter knife and swirl it vertically through the batter and cherries.
• Bake the cake until a toothpick inserted in the thickest part comes out with no crumbs clinging to it and the top springs back when lightly pressed, 50 to 65 minutes. (Dark-colored metal pans usually bake cakes faster than light-colored or shiny metal pans.) Transfer the pan to a wire rack and let stand until the cake is completely cooled, about 1 1/2 hours. Very carefully run a knife around the edges and center tube to loosen the cake from sides and bottom. Rap the pan sharply against the counter several times to loosen completely. Invert the pan onto a serving plate and slide the cake out. Dust the top with confectioners' sugar before serving.
• Recipe Tips & Notes:
• 1. Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)
• 2. Notes: Kirsch (also called kirschwasser) is clear cherry brandy, commonly used as a flavor enhancer in fondue and cherries jubilee.
• 3. A nonreactive pan or container-stainless steel, enamel-coated or glass-is necessary when preparing acidic foods, such as cherries, to prevent the food from reacting with the pan or container. Reactive pans, such as aluminum or cast-iron, can impart an off color and/or off flavor in acidic foods.
• Recipe Nutrition:
• Per serving: 311 calories; 8 g fat (3 g saturated fat, 2 g mono unsaturated fat); 43 mg cholesterol; 55 g carbohydrates; 5 g protein; 2 g fiber; 294 mg sodium; 177 mg potassium
• Nutrtion Bonus: Folate (15% daily value).
• 3 1/2 Carbohydrate Servings
• Exchanges: 1 1/2 starch, 2 other carb, 1 1/2 fat
• To Make Ahead: Equipment: 10-inch Bundt pan or tube pan with removable bottom

CHERRY POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
• In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
• Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

SHERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Oil the sides and bottom of a 10 inch Bundt cake pan. In a small bowl, mix cinnamon, sugar and cocoa. "Flour" the sides and bottom of the pan with the mixture, tap out the excess back into the cinnamon mixture.
• In a large bowl, combine the cake mix, eggs, oil, sherry, nutmeg and pudding mix. Beat until well blended. Pour half of the batter into the Bundt pan, sprinkle with half of the cinnamon sugar, cover with the remaining batter and finally, top with remaining cinnamon mixture.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.