Having recently moved house I found myself unpacking the pantry and unearthed my Bundt tin. Whilst I had it in my hand it seemed like an appropriate time to make a Bundt Cake, so here’s the recipe for my Cherry and Almond Bundt Cake.
Cherry and Almond Bundt Cake
Ingredients
200g self raising flour (sifted)
200g glacé cherries
175g softened butter, plus extra for greasing the tin
175g caster sugar
zest of one lemon
50g ground almonds
3 large eggs
1 teaspoon cherry kirsch
For the icing
175g icing sugar
2 teaspoon cherry kirsch
3 teaspoon water
6 glacé cherries, halved
Method
Heat oven to 170c fan and thoroughly grease an20cm bundt tin
Set aside 6 glacé cherries for the decoration. Cut the remainder of the cherries in half and wash through a sieve. Dry thoroughly and toss through a tablespoon of the self raising flour. This stops the cherries sinking in the cake.
Put all the remaining into a bowl and beat together until smooth.
Gently fold the halved cherries into the batter.
Spoon the cake mixture into the greased Bundt tin
Bake for 35-40 minutes, until well risen and golden in colour. It should be springy to the touch.
Allow to cool in the tin for 10 minutes before turning out onto a cooling rack.
Mix the icing sugar, cherry kirsch and water together until smooth and runny
Using a teaspoon drizzle the icing over the cake, if you leave it on the cooling rack all the excess icing will fall through.
Halve the 6 cherries you set aside at the start and place on the top of the cake like a crown. You can also scatter toasted almonds over the top if you wish.
If you don’t want to use Cherry Kirsch you can substitute it for lemon juice or water. The kirsch simply adds for punch to the cherries.
Slice sit back and enjoy a slice of Cherry and Almond Bundt Cake
Serves 10-12
