I bought a bundt tin a few months back and couldn’t wait for it to arrive so I could get stuck in, baking beautiful cakes to share on here. But for whatever reason I’ve only really just gotten around to it with this beautiful Cherry Bundt Cake. That’s not to say I haven’t been pinning lots of inspirations over on my Pinterest!
Cherry Cake is a favourite of Granny’s so I felt a little bit of pressure to get this just right. First time around it was a little dry but with a few tweaks to the ingredients I think I’ve now mastered it! Delicious vanilla sponge, jam-packed with cherries and topped with a generous dripping of icing (& more cherries!).
I think what perhaps shocked me the most with this cherry bundt cake was just how much The Boys enjoyed it. John sat patiently whilst I took the photos shown here (I say patiently but there is a couple which include his head…) only to snaffle away the cut slice as soon as I was finished. I checked on him shortly after expecting to find half the cake still on the plate – as is usually the case with cakes – but barely crumbs remained!
Granny’s Top Tips
♥ Rinsing the cherries and tossing them in flour is an important step to avoid them sinking in the batter. Don’t skip it!
♥ Using a bundt tin is not essential. If you don’t have one you could easily use a round cake tin or a loaf tin although you may need to adjust your baking time. Keep a close eye – you’ll know it’s ready when a skewer inserted comes out clean.
- 200g Glacé Cherries
- 175g Butter (at room temperature)
- 175g Caster Sugar
- 1 tsp Vanilla Extract/Paste
- 3 Eggs
- 250g Self-raising Flour
- 175g Icing Sugar
- Boiling Water
- Handful of Glacé Cherries
- Pre-heat your oven to 190°c and generously grease a 9 inch bundt tin with some butter.
- Cut your cherries in half, place into a sieve and rinse them well under running water. Drain and dry well on some kitchen roll. Toss the cherries in a couple of tablespoons of flour and set aside.
- Cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix until combined. Add the vanilla and mix until combined.
- Sift in the flour and gently fold together to create a batter. Once combined gently fold in the cherries until evenly distributed.
- Transfer the mixture to your pre-greased bundt tin and bake in your pre-heated oven for 30-35 minutes until risen, golden and a skewer inserted comes out clean.
- Leave to cool in the tin for a least 10 minutes before transferring to a wire rack to cool completely.
- Once your cake is completely cool, mix the icing sugar with a small amount of boiling water, adding more as required to create a gloopy icing.
- Pour the icing over your cake and top with some extra halved-cherries.