Imagine a cake so moist, so decadent, and so bursting with cherry flavor that it makes your taste buds dance with pure delight! This Maraschino Cherry Bundt Cake isn't just a dessert—it's a culinary masterpiece that transforms ordinary ingredients into an extraordinary experience. Whether you're looking to impress your guests or treat yourself to a slice of heaven, this recipe promises to be your new go-to dessert that combines classic American baking with irresistible fruity charm.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup maraschino cherries, drained and chopped
- 1/2 cup cherry juice
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all ridges and curves are well-coated to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside to ensure smooth incorporation later.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in the vanilla extract and cherry juice, mixing until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the chopped maraschino cherries, distributing them evenly throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and cherry juice for extra flavor and presentation.
- Slice and serve at room temperature. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Tips
- Room Temperature Magic: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better cake texture.
- Pan Preparation is Key: Use a non-stick baking spray with flour or meticulously grease and flour your bundt pan to prevent sticking.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Cherry Distribution: Toss chopped cherries in a little flour before folding into the batter to prevent them from sinking.
- Cooling Technique: Let the cake cool in the pan for 15 minutes before turning out to help it maintain its shape and prevent breaking.
- Storage Hack: For maximum moisture, store the cake in an airtight container with a slice of bread to keep it fresh and soft.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 120mg
