My cherry bundt cake is a light and fruity cake perfect to accompany a cup of tea or coffee this spring. Enjoy my delicious recipe today and get baking.
Prep Time 10mins
Cook Time 1hr
Total Time 1hr10mins
Course Bakes, Cakes, Dessert
Cuisine American, International
450ggolden caster sugar
350gplain flour / all purpose flour
0.5teaspoonsbicarb of soda
250gicing sugar / confectioners sugar
Preheat the oven to 175ºC/150ºc fan.
Grease the bundt pan with melted butter and dust with flour – this will help you see if you haven’t greased any spots.
*If you don't have a bundt tin you can make this cake in two 8 inch round cake tins.
In a stand mixer cream the butter (at room temperature) and sugar until pale and fluffy.
Add the eggs one at a time and mixing together.
Add the yoghurt to the mixer and combine with the butter sugar mix.
In a separate bowl, measure and sieve out the flour, bicarbonate of soda and salt.
Add spoonfuls of the flour mix into the mixer allowing each spoonful to be mixed in before adding the next.
Pop the mix into a greased and floured tin and bake for 1 hour or until a skewer comes out clean. I turn it around after 35 minutes to make sure it’s evenly cooked. The cake will pull away from the edge of the tin when it is ready.
Leave the cake to cool fully before removing from the tin.
Sieve in the icing sugar into a bowl and adding a few drops of water in at a time to mix up a medium to thick consistency.
Drizzle the icing over the cold cake and top with glacé cherries.
Serve and enjoy.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.
Recipe by Sisley White at Sew White www.sewwhite.com