Very Cherry Bundt Cake
This recipe comes from a label on a package of Kroger store brand candied red cherries. The nice thing about this recipe is candied cherries are available in Thailand, I have found them on Lazada.
Equipment
- Oven
- Bundt Pan
- Electric Mixer
Ingredients
- 226 grams candied red cherries, diced
- 1 cup butter, softened
- 1 cup sugar
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
- 3 tablespoons water
- red food coloring, as desired, optional
- 1 teaspoon almond extract
- 6 egg whites, room temperature
For the Ganache
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 180° C (350° F). Grease a bundt pan with butter or cooking spray.
- Add the butter and sugar to a mixing bowl and beat with an electric mixer until creamy.
- In a separate mixing bowl, add the flour and baking powder, whisk together.
- Slowly mix in flour mixture and milk into the butter mixture, alternating between flour and milk, until combined.
- Mix in the vanilla, water, food coloring, almond extract, and diced cherries.
- In another mixing bowl, beat egg whites until they form soft peaks.
- Gently fold egg whites into the batter.
- Pour batter into the bundt pan and spread out evenly.
- Bake for 50 minutes. Remove from oven and place on a wire rack for 10-15 minutes.
- Roll out cake and place on the rack to cool completely.
For the Ganache
- Add the cream to a saucepan and place on low heat and bring to a low simmer.
- Remove from heat and stir in the chocolate chips and stir until melted.
- Pour ganache over the cooled cake.
- Serve and enjoy.
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