Cherry Nut Bundt Cake
A dense and sweet cake, perfect for sharing during the Holidays!
Prep Time 15 minutes mins
Cook Time 50 minutes mins
- 2 Sticks Butter softened or melted completely
- 2 Cups Sugar I use organic evaporated cane juice
- 2 Cups Flour I use Prairie Gold Wheat Flour
- 4 eggs
- 2 Cups Dark sweet frozen cherries Chopped in half or quarters and cooked for about 5 minutes in 1/2 cup sugar and 1/3 cup water.
- 1 Cup Chopped Nuts I like pecans however, walnuts or almonds would be good as well.
- 1 Tsp Vanilla Extract
- 1 Tsp Almond Extract Optional, I have made it with and without. If you like almond flavor then use it. It's not my favorite so I often omit it.
The flour I use is a very light wheat flour, I use it in place of white flour in nearly all of my recipes. The results are always good. If you are using a coarser wheat flour, you may want to use half whole wheat and half white in order to get the results you want for a cake. Or you could always just use white flour if that is your thing.