Christmas Cherry Butter Bundt Cake

• Vegetarian

• Produce

  • 450 g Glace cherries, red and green

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3 cups Flour
  • 1 tsp Salt
  • 2 cups Sugar
  • 1 tbsp Vanilla

• Dairy

  • 1 cup Butter
  • 1 cup Buttermilk

Found on prettypracticalpantry.com

Ingredients

• 1 cup butter, room temperature
• 2 cups sugar
• 4 eggs
• 1 tablespoon vanilla
• 3 cups flour, plus 1 tablespoon
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup buttermilk
• 450g glace cherries (red and green)

Directions

• In a small mixing bowl, combine the cherries with the 1 tablespoon of flour. Coat each cherry well and set aside.
• In a large bowl, add all other ingredients and use a spatula to combine well. Be sure to fold the ingredients into one another and to scrape the sides of the bowl.
• Add in the flour-coated cherries and fold into the batter.
• Pour the batter into a greased and floured bundt pan.
• Bake for 65 minutes at 350 degrees or until a toothpick inserted in the center comes out clean.
• If you opt for the drizzle, combine 1 cup of confectioners sugar with a tablespoon of lemon juice and whisk together. Add more lemon juice until you have reached your desired consistency. Drizzle over a completely cooled cake.