-
1
Cake:
-
2
1. Preheat oven to 350 degrees F.
-
3
2. Place all cake ingredients in a bowl in the order above.
-
4
3. Mix on medium for 5 mins, stirring occasionally.
-
5
4. Oil a bundt pan using paper towel and vegetable oil. Make sure to get into cracks of the pan. This ensures easy removal and keeps any pattern intact.
-
6
5. Pour mixture into lightly greased budnt pan and bake for 45-55 mins.
-
7
6. At 45 min mark, check cake by inserting toothpick into middle of bundt cake. If the toothpick comes out clean cake it done. If you feel it needs a few more mins, rotate cake and cook for an additional 5-10 mins.
-
8
6. Allow to cool in the pan for 15-20 mins.
-
9
7. Use a butter knife to loosen cake from sides of the pan and turn upside down to remove onto a flat plate.
-
10
Prepare Glaze:
-
11
1. In a small bowl combine sugar and butter.
-
12
2. Whisk in extract (1/2 cherry, 1/2 vanilla, or all cherry if you dare!)
-
13
3. Add milk gradually to achieve desired consistency.
-
14
4. While cake is still fairly warm slowly spoon 1/2 of the glaze evenly on top of the cake, allowing it to run down the sides. This will absorb into the cake.
-
15
5. Allow too cool for 15-30 mins (should still be warm) and pour rest of glaze on top of cake evenly.
-
16
Wrap cake in plastic wrap tightly and place in fridge overnight. This step is vital. I find it significantly adds to the flavour and moisture.
-
17
Remove cake from fridge (but leave wrapped) 30 mins before you intend to serve it.
-
18
Can be served with canned icing on the side for people with a really sweet tooth!
