Candied Cherry Bundt Cake With Iced Glaze |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 18 |
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A cherry bundt cake recipe from Granato's of Salt Lake City, Utah Ingredients:
1 cup candied cherry (or marachino cherries drained & dried on paper towels for 4-6 hrs. or overnight) |
2/3 cup all-purpose flour |
1/3 cup butter |
2/3 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1 cup cake flour |
1 teaspoon baking powder |
1/3 cup milk |
1 cup powdered sugar |
1 tablespoon butter |
2 tablespoons water |
red food coloring (optional) |
Directions:
1. Preheat oven to 350°F
2. Grease an 8 inch bundt pan.
3. Dust with flour, then shake any excess.
4. Cut cherries in half and toss them in flour.
5. In a mixer, cream butter and sugar until creamy and light.
6. Add eggs, then vanilla.
7. Add dry ingredients that have been previously sifted and fold by hand alternating with milk.
8. Stir in cherries.
9. Pour into tin and smooth surface.
10. Bake for 35 min or until toothpick comes out clean of the center.
11. Let cool in pan for 10 min before unmolding.
12. For the glaze, stir all ingredients over a hot water bath or double boiler until smooth.
13. Pour over cake.
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