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Cherry Nut Bundt Cake

A dense and sweet cake, perfect for sharing during the Holidays!
Prep Time 15 minutes
Cook Time 50 minutes
Servings 14

Equipment

  • Bundt Pan

Ingredients
  

  • 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.

Instructions
 

  • Spray a bundt pan with non-stick spray or grease and flour it. Cream together the softened butter and sugar, slowly add one egg at a time. After beating well, add in the flour, the vanilla and almond extracts, and lastly the cherries with all of the syrup and the nuts. Mix completely.
    Pour batter into a prepared bundt pan. Bake at 325° for 50 minutes, checking at 40 minutes. A knife or toothpick should come out clean.
    This cake is dense and does not rise very much as it doesn't have baking powder or soda. Don't be alarmed, it is supposed to be dense.
    Liberally sprinkle the top with powdered sugar. Enjoy!
  • For the Cherries
  • Add the chopped cherries ½ cup sugar and ⅓ cup water to a saucepan and cook for about 5 minutes.

Notes

 
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.