This award-winning cherry cake is a tender, moist bundt cake with a rich almond aroma and bursts of sweet candied cherry. The batter is light yet dense enough to hold the fruit and slivered almonds, which add a delightful crunch and visual appeal. Perfect for holiday gatherings, tea time, or as a show-stopping dessert for special occasions. The cake improves with age, developing deeper flavors when wrapped and stored for a few days. It&# 226;ÂÂs a classic treat that balances sweetness with nutty undertones, making it irresistible to cake lovers. Simple to mix and bake, this recipe delivers consistent, bakery-quality results every time.
Cherry Cake,1St Prize Winner
Description
This award-winning cherry cake is a tender, moist bundt cake with a rich almond aroma and bursts of sweet candied cherry. The batter is light yet dense enough to hold the fruit and slivered almonds, which add a delightful crunch and visual appeal. Perfect for holiday gatherings, tea time, or as a show-stopping dessert for special occasions. The cake improves with age, developing deeper flavors when wrapped and stored for a few days. It&# 226;ÂÂs a classic treat that balances sweetness with nutty undertones, making it irresistible to cake lovers. Simple to mix and bake, this recipe delivers consistent, bakery-quality results every time.Ingredients
Directions
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Preheat oven to 300ðF (150ðC).
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In a small bowl, toss candied cherries and slivered almonds with 1/2 cup of the flour until well coated. Set aside.
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In a medium bowl, whisk together the remaining flour, baking powder, and salt.
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In a large bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes.
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Add vanilla and almond extracts, then beat in eggs one at a time, mixing well after each addition.
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Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
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Gently fold in the reserved cherry and almond mixture until evenly distributed.
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Grease and flour a 12-cup bundt pan thoroughly. Pour the batter into the pan and smooth the top.
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Bake for 55 minutes, or until a toothpick inserted in the center comes out clean and the cake is firm to the touch.
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Let the cake cool in the pan on a wire rack for 10 minutes.
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Invert the pan onto the rack to remove the cake and allow it to cool completely.
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Wrap the cooled cake tightly in foil and store in a cool place or refrigerator for several days to allow flavors to meld and ripen.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 996.7kcal
- % Daily Value *
- Total Fat 57.6g89%
- Saturated Fat 14.4g72%
- Cholesterol 0.0mg0%
- Sodium 6540.0mg273%
- Total Carbohydrate 106.2g36%
- Dietary Fiber 5.8g24%
- Sugars 1.5g
- Protein 16.2g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
