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Spice Glazed Cherry Bundt Cake

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  All purpose flour 3 Cup (48 tbs)
  Granulated sugar 1 1⁄4 Cup (20 tbs)
  Baking powder 4 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Fat free milk 17 1⁄2 Tablespoon (1 Cup Plus 4 1/2 Teaspoon)
  Dried cherries 1 Cup (16 tbs)
  Canola oil 6 Tablespoon
  Egg whites 4 , lightly beaten
  Grated orange zest 1 Tablespoon
  Almond extract 1⁄2 Teaspoon
  Confectioners sugar 1 Cup (16 tbs)

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.

Recipe Summary

Difficulty Level: 
Cook Time: 
45 Minutes

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Spice Glazed Cherry Bundt Cake Recipe