Fruity Bundt Cake

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Ingredients

  • 1 pkg. (8 oz.) Cream Cheese
  • 1 cup butter
  • 1 1/2 cup sugar
  • 4 eggs
  • 1 1/2 tsp. vanilla
  • 2 1/4 cups cake flour divided
  • 1 1/2 tsp. baking powder
  • 1 cup chopped pecans
  • 1 1/2 cups chopped red and green candied cherries.

    Glaze

  • 1 1/2 cups confectioners sugar
  • 3 to 4 tbsp. Milk
  • 1/2 tsp. Vanilla
  • Pinch of salt
  • Additional candied cherries

    Directions

    In a mixing bowl, beat cream cheese, butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine two cups of flour and baking powder. Sift three times, gradually beat into batter. Combine pe cans, cherries and remaining 1/4 cup of flour. Fold into batter. Pour into a greased and floured 10 inch fluted tube pan. Bake at 325 degrees for one hour. Cool in pan for ten minutes. Remove from pan and let cool completely. Combine confectioners sugar, milk, vanilla and salt. Drizzle over cake and garnish with cherries.
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