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Candied Cherry Bundt Cake With Iced Glaze

The memory of my grandmother’s kitchen is forever intertwined with the scent of baking, and no other cake evokes that feeling quite like a cherry bundt. Every Christmas, amidst the flurry of festive preparations, her brightly glazed, jewel-toned bundt cake would take center stage. It wasn’t just dessert; it was a symbol of warmth, tradition, and the sweet joy of the holidays. Now, decades later, the aroma still instantly transports me back to her cozy kitchen, surrounded by love and the comforting promise of cherry-filled goodness.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 18
Yield: 1 bundt cake
Dietary Type: Not specified

Ingredients

Cake Ingredients:

1 cup candied cherries (or maraschino cherries, drained & dried on paper towels for 4-6 hrs. or overnight)
2/3 cup all-purpose flour
1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/3 cup milk

Icing:

1 cup powdered sugar
1 tablespoon butter
2 tablespoons water
Red food coloring (optional)

Equipment Needed

8-inch bundt pan
Mixer
Sifter
Double boiler or heatproof bowl and saucepan
Cooling rack

Instructions

Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly and rises properly.
Prepare your bundt pan by generously greasing it. Use shortening, butter, or cooking spray, making sure to get into all the nooks and crannies.
Dust the greased pan with flour, coating the entire surface. Tap out any excess flour to prevent a thick coating on the finished cake.
If using whole candied cherries, cut them in half. This prevents them from sinking to the bottom of the cake during baking. If using maraschino cherries, ensure they are thoroughly drained and dried to prevent the batter from becoming too wet.
Toss the cherries in the all-purpose flour. This helps them stay suspended in the batter and prevents them from clumping together.
In a mixer, cream together the softened butter and sugar until the mixture is light and creamy. This incorporates air into the batter, resulting in a tender crumb.
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
In a separate bowl, sift together the cake flour and baking powder. Sifting ensures that the dry ingredients are evenly distributed and prevents lumps.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Gently fold the ingredients together by hand until just combined. Be careful not to overmix, as this can result in a tough cake.
Gently stir in the floured cherries. Distribute them evenly throughout the batter.
Pour the batter into the prepared bundt pan and smooth the surface with a spatula.
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary depending on your oven, so check for doneness around the 30-minute mark.
Let the cake cool in the pan for 10 minutes before unmolding it onto a cooling rack. This prevents the cake from breaking apart.
While the cake is cooling, prepare the glaze. In a heatproof bowl set over a pot of simmering water (double boiler), or in a microwave-safe bowl in short bursts, combine the powdered sugar, butter, and water.
Stir the glaze ingredients constantly over the hot water bath until smooth and glossy. If desired, add a few drops of red food coloring to enhance the cherry theme.
Pour the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set completely before serving.

Expert Tips & Tricks

Drying Maraschino Cherries: For the best results with maraschino cherries, soak them in water for at least one hour prior to draining and drying. This will leach out the excess dye.
Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for optimal mixing and emulsion, leading to a finer crumb.
Bundt Pan Prep: A well-greased and floured bundt pan is crucial for easy release. Consider using a baking spray with flour for extra insurance.
Toothpick Test: If the toothpick comes out with a few moist crumbs attached, the cake is done. Avoid overbaking, as this can dry out the cake.
Glaze Consistency: Adjust the amount of water in the glaze to achieve your desired consistency. Add more water for a thinner glaze, or more powdered sugar for a thicker glaze.
Preventing a Soggy Bottom: Elevate your bundt pan with a pizza pan when baking for a nice golden and even cook.

Serving & Storage Suggestions

Serve the Candied Cherry Bundt Cake at room temperature, allowing the flavors to fully develop. The vibrant glaze makes it visually appealing, and you can enhance the presentation with a dusting of powdered sugar or a scattering of fresh cherries.

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container. Frozen cake can be thawed at room temperature or in the refrigerator.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	146.7 kcal	N/A
Calories from Fat	43 g	30%
Total Fat	4.9 g	7%
Saturated Fat	2.9 g	14%
Cholesterol	34.9 mg	11%
Sodium	59.3 mg	2%
Total Carbohydrate	23.9 g	7%
Dietary Fiber	0.2 g	1%
Sugars	14 g	56%
Protein	2 g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour and cake flour with a gluten-free all-purpose flour blend. Be sure to add a teaspoon of xanthan gum to help bind the batter.
Dairy-Free: Replace the butter with a dairy-free butter alternative and use non-dairy milk, such as almond, soy, or oat milk.
Citrus Zest: Add a teaspoon of lemon or orange zest to the batter for a bright, citrusy flavor.
Different Fruits: Experiment with other candied fruits, such as pineapple, apricots, or ginger.
Extracts: Almond extract or cherry extract can also be used to enhance the cherry flavor. Add 1/2 teaspoon of your choice to the wet ingredients.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of candied cherries?
A: While you can use fresh cherries, they tend to release more moisture and may sink to the bottom of the cake. If using fresh cherries, pit them, halve them, toss them in flour, and reduce the amount of milk in the recipe by a tablespoon or two.

Q: My cake is sticking to the bundt pan. What can I do?
A: Ensure the pan is thoroughly greased and floured. You can also try chilling the pan in the freezer for 15 minutes before pouring in the batter. After baking, let the cake cool in the pan for only 10 minutes before inverting it onto a cooling rack.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance and store it, well-wrapped, at room temperature. Prepare the glaze just before serving.

Q: The glaze is too thick/thin. How can I adjust it?
A: If the glaze is too thick, add a little more water, one teaspoon at a time, until it reaches the desired consistency. If it’s too thin, add more powdered sugar, one tablespoon at a time.

Q: Can I freeze this cake?
A: Yes, you can freeze the cake. Allow it to cool completely, then wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before serving.

Final Thoughts

This Candied Cherry Bundt Cake is more than just a dessert; it’s a slice of nostalgia, a celebration of flavors, and a symbol of the joy of baking. Whether you’re making it for a holiday gathering, a special occasion, or simply to brighten up a weekday, I encourage you to give this recipe a try. Don’t be afraid to experiment with variations and make it your own. And most importantly, enjoy the process and share the delicious results with those you love. Happy baking!

Candied Cherry Bundt Cake With Iced Glaze Recipe