A moist and delicious bundt cake made especially for Christmas. This cherry cake is a spin on the classic Kentucky Butter Cake.
I was so impressed with how my first Christmas-themed bundt cake turned out, I decided to make a second one. I adapted this recipe from a cake you might be familiar with already- the Kentucky Butter Cake. My last attempt at a “mild” fruit cake, found me using glace mix for the first time. Well, with my new-found love for dried and sugared fruits and peels, I had to give whole glace cherries a try as well!
I’m so glad I did! the butter and the buttermilk in this recipe creates a very moist cake with a heavy cream taste. The glace cherries adds more moisture and a tart sweetness, not to mention the most beautiful pops of colour you’ve ever seen! Well, at least in a cake. 😉
I’m loving my new obsession with bundt cakes. Since I have not yet mastered the art of cake decorating, and I’m not a fan of using icings and frostings, I’m happy to be on the bundt cake wagon. They’re easy and affordable, and even though there’s much warning about bundt pans, I’ve never had one turn out imperfect yet. As long as you remember to grease the pan well and lightly flour it, the cake will come out with ease.
I’m going to keep this short and sweet – here’s the recipe. I added icing to this cake, but it certainly was not needed. I did it only because John.e and I were hosting out first Christmas Afternoon Tea, which, by the way, was a great success; we will be doing that again, and won’t be waiting until next Christmas to do so. I think the Saturday afternoon tea is underrated and I’m going to champion it and bring it back. Who’s with me!?
Christmas Cherry Butter Bundt Cake
- 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
- 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.