Christmas Cherry Butter Bundt Cake
Servings: 16
Calories: 403kcal
A moist and delicious bundt cake made especially for Christmas. This cherry cake is a spin on the classic Kentucky Butter Cake.
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Ingredients
- 1 cup butter, room temperature
- 2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups flour, plus 1 tablespoon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 450 grams glace cherries, red and green
Instructions
- In a small mixing bowl, combine the cherries with the 1 tablespoon of flour. Coat each cherry well and set aside.
- In a large bowl, add all other ingredients and use a spatula to combine well. Be sure to fold the ingredients into one another and to scrape the sides of the bowl.
- Add in the flour-coated cherries and fold into the batter.
- Pour the batter into a greased and floured bundt pan.
- Bake for 65 minutes at 350 degrees or until a toothpick inserted in the center comes out clean.
- If you opt for the drizzle, combine 1 cup of confectioner's sugar with a tablespoon of lemon juice and whisk together. Add more lemon juice until you have reached your desired consistency. Drizzle over a completely cooled cake.
Nutrition
Calories: 403kcal | Carbohydrates: 65g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 318mg | Potassium: 94mg | Fiber: 1g | Sugar: 39g | Vitamin A: 456IU | Calcium: 43mg | Iron: 1mg