Candied Cherry Bundt Cake With Iced Glaze

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 18
• 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)

Recipe

• 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.