Is it just me or is the best thing to do on a boring lock down after noon, bake?! If, like me you can’t stop creating crowd pleasing goodies to while away the hours in isolation then this cherry bundt cake recipe is especially for you. Decedant, buttery and studded with gorgeous cherries – this recipe is sure to become a family favourite.
I have baked this in a beautiful bundt tin but if you haven’t got one a large loaf tine will work just fine.
The two tips for success with this recipe are a. to ensure that all ingredients are at room temperature and b. to really coat the tin well in melted butter and flour to ensure the cake turn out beautifully
- 6 oz unsalted butter
- 8 oz caster sugar
- 4 eggs
- 10 oz self raising flour
- 2 oz buttermilk
- 1 tsp vanilla extract
- 150g cherries cut in half and de-stoned
- 150g icing sugar
- 3 tbsp cherry/cranberry juice
- Preheat the oven to 150’c and prepare the bundt tin by brushing with melted butter and a shaking flour around to cover well
- Cream together the butter, sugar and vanilla on a in a stand mixer on high speed for at least 5 minutes until light, pale and fluffy
- Lower the mixer to medium and add the eggs one at a time mixing well between each addition
- Turn off the mixer and tip in half of the flour, mix on low speed until just combined.
- Add the buttermilk and mix again
- Take the bowl off the stand and fold in the remaining flour along with the cherries
- Pour into the tin and bake for 40-50 mins covering with foil if it starts to brown too much
- Once the cake comes out the oven leave for 10 mins to cool slightly before inverting onto a wire cooling rack to cool completely
- Make the drizzle by gradually adding the cherry or cranberry juice to the icing sugar one tbsp at a time until the consistency is pourable but thickly coats the back of a spoon
- Pour over the cake
That’s it, as simple to make as it is to eat. I’d love to know how you get on if you attempt this so be sure to tag me @harriebootoagoose