Spice Glazed Cherry Bundt Cake Recipe
Summary
Cooking Time45 MinDifficulty LevelEasy
Ingredients
| All purpose flour | 3 Cup (16 tbs) | |
| Granulated Sugar | 1 1/4 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| 1 cup plus 4 1/2 teaspoons fat-free milk | ||
| Cherries | 1 Cup (16 tbs), dried | |
| Canola oil | 6 Tablespoon | |
| 4 egg whites, lightly beaten | ||
| Orange zest | 1 Tablespoon, grated | |
| Almond extract | 1/2 Teaspoon | |
| Confectioner’s sugar | 1 Cup (16 tbs) | |
Directions
Arrange the oven rack in the middle of the oven; preheat the oven to 350°F.
Spray a 10-inch Bundt pan with non-stick spray.
Combine the flour, granulated sugar, baking powder, nutmeg, salt, and 1/4 teaspoon of the cinnamon in a large bowl.
Combine 1 cup of the milk, the cherries, oil, egg whites, zest, and almond extract in a separate bowl.
Add the milk mixture to the flour mixture and stir until well combined.
Pour into the Bundt pan.
Bake until a toothpick inserted into the center of the cake comes out clean, about 40-45 minutes.
Cool in the pan on a rack for 15 minutes.
Remove the cake from the pan and let cool completely on the rack.
To make the glaze, combine the confectioners' sugar and remaining 1/4 teaspoon cinnamon in a bowl.
Slowly stir in the remaining 4 1/2 teaspoons milk.
Drizzle the glaze over the top of the cooled cake.
Let the cake stand until the glaze sets, about 20 minutes; cut into 20 slices.
Spray a 10-inch Bundt pan with non-stick spray.
Combine the flour, granulated sugar, baking powder, nutmeg, salt, and 1/4 teaspoon of the cinnamon in a large bowl.
Combine 1 cup of the milk, the cherries, oil, egg whites, zest, and almond extract in a separate bowl.
Add the milk mixture to the flour mixture and stir until well combined.
Pour into the Bundt pan.
Bake until a toothpick inserted into the center of the cake comes out clean, about 40-45 minutes.
Cool in the pan on a rack for 15 minutes.
Remove the cake from the pan and let cool completely on the rack.
To make the glaze, combine the confectioners' sugar and remaining 1/4 teaspoon cinnamon in a bowl.
Slowly stir in the remaining 4 1/2 teaspoons milk.
Drizzle the glaze over the top of the cooled cake.
Let the cake stand until the glaze sets, about 20 minutes; cut into 20 slices.
Chef
