Spice Glazed Cherry Bundt Cake
|All purpose flour||3 Cup (48 tbs)|
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Baking powder||4 Teaspoon|
|Ground nutmeg||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.