Christmas Cherry Butter Bundt Cake

Course: Dessert
Cuisine: North American
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 16
Calories: 403kcal
Author: Lord Byron's Kitchen
A moist and delicious bundt cake made especially for Christmas. This cherry cake is a spin on the classic Kentucky Butter Cake.

Print Recipe


  • 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.


Serving: 0g | 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