Chocolate-Cherry Bundt Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12-16 slices
Ingredients
Cake:
- 2 ½ C. all-purpose flour
- ½ C. cocoa powder, sifted
- 1 tsp. Clabber Girl® Baking Soda
- ½ tsp. salt
- ¾ C. butter, softened
- 1 ¼ C. granulated sugar
- 1 – 10 oz. jar Polaner® Cherry All Fruit, 1 tablespoon reserved
- 3 large eggs
- 1 tsp. almond extract
- 1 C. buttermilk
Frosting:
- ¼ C. butter
- ½ C. granulated sugar
- ¼ C. buttermilk
- 1 ½ C. powdered sugar
- 2 tsp. almond extract
Directions
Cake:
- Preheat oven to 350°F and grease and flour a Bundt pan (or use Baker’s Joy® Nonstick Baking Spray with Flour); set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside.
- In the bowl of a mixer, blend together the butter and sugar on high speed until creamy. Scrape the sides of the bowl.
- Add the cherry fruit spread and mix in on medium speed.
- Add the eggs and almond extract and blend.
- On low speed, alternate adding the flour mixture and the buttermilk and blend well.
- Pour into prepared pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool on a wire rack for 15-20 minutes then invert onto a serving plate and cool completely.
Frosting:
- In a medium saucepan over medium heat, melt the butter.
- Add the sugar and buttermilk and bring to a boil while stirring constantly.
- Boil, while stirring, for one minute.
- Remove from the heat and stir in the powdered sugar, almond extract and the reserved 1 tablespoon of Polaner® Cherry All Fruit. Mix until creamy.
- Pour over the cooled cake immediately for a frosting that drips down the sides or let it cool for a thicker, spreadable frosting.
