Cherry Chip Bundt Cake Recipe 455

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-CHIP BUNDT CAKE RECIPE - (4.5/5)

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 CHIP POUND CAKE

Steps:

• Preheat oven to 350°F. Grease and flour 12 cup Bundt cake pan. Beat cake mix (dry), pudding (dry), milk, oil and egg whites in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Fold in nuts.
• Pour into pan spread evenly.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, turn upside onto heatproof serving plate, remove pan and cool cake completely.
• Heat frosting in 1 quart saucepan over low heat, stirring constantly until melted or microwave in small bowl. Drizzle over cake.

CHERRY STREUSEL BUNDT CAKE

Steps:

• Drain cherries, set aside.
• Mix together brown sugar, nuts, and cinnamon; set aside.
• Sift together flour, salt, baking powder, and baking soda; set aside.
• Cream butter, sugar, and almond extract thoroughly; Add sour cream, Beat until well blended.
• Add the flour mixture to the butter mixture, alternating with the eggs, beginning and ending with the flour mixture. Beat well, scraping bowl often.
• Grease and flour a bundt pan; pour 1/3 of the batter in the pan. Top with 1/3 of the cherries and 1/3 of the nut mixture.
• Repeat layers a second and third time.
• Bake at 350° for 1 hour and 15 minutes or until cake tests done.

CHOCOLATE CHIP BUNDT® CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
• Whip sugar and margarine together in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in sour cream and vanilla extract.
• Sift flour, baking soda, and baking powder together in a separate bowl. Add flour mixture in 4 batches, beating batter thoroughly after each addition.
• Remove about 2 1/2 cups batter to a small bowl and add cocoa powder. Stir until dark in color. Stir in white chocolate chips.
• Stir dark chocolate chips into the light-colored batter. Layer the 2 batters, starting with the light-colored batter, into the prepared Bundt® pan.
• Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 1 hour 20 minutes. Cool on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.

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.