Summertime in the South brings the fun of Cheerwine, and when baked into a Bundt cake for an afternoon picnic, it brings the perfect end to a summer meal.
Cheerwine Bundt Cake
By Sue Lau | Palatable Pastime
My recipe of the day is for a Cheerwine Bundt cake which I am posting with the Bundt Bakers group for the June offering. The theme for this month is Bundt Cakes for Picnics, and what better way to enjoy a picnic than one of the classic Southern flavors of soda, Cheerwine?
What is Cheerwine?
If you don’t know, Cheerwine is a cherry type soda. It comes in both regular and diet, and while I love the diet to drink, I don’t recommend using that in the recipe. It is because as a baking formula, the cake wants sugar.
Of course, if you don’t have Cheerwine in your area (it is a Southern thing) you can opt for a different kind of cherry soda. This one is lighter, but there are black cherry sodas by Faygo I think. And it wouldn’t be too evil to try using Dr. Pepper in this, although it wouldn’t be quite as cherry-centric.
Cake and Frosting Type
The cake base is pound cake which is nice and heavy- and as far as cakes go, pound cake is the easiest to make ahead and freeze. The frosting is not good to freeze, however.
Since the frosting is a buttercream, it has that soft character, so won’t set up hard as a glaze will. The flavors are softer and not overwhelmingly cherry, and the color is blush as well, to get out of the way of the flavor of the cake.
Bundt Cakes for Picnics
- Cheerwine Bundt Cake from Palatable Pastime
- Elderflower and Blueberry Bundt – Bundt Cake Flor de Saúco y Arándanos from Merce’s Cake
- Lemon and Pistachio Bundt Cake from Patyco Candybar
- Milk Chocolate and Caramel Popcorn Bundt Cake from All That’s Left Are The Crumbs
- Pineapple Upside Down Bundt from Simply Inspired Meals
- Roasted Rhubarb Bundt Cake from Food Lust People Love
- Spiced Apple Streusel Cake from Sneha’s Recipe
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
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Cheerwine Bundt Cake
- 1-1/2 cups soft unsalted butter
- 3 cups granulated sugar
- 1 teaspoon cherry extract
- 1 teaspoon vanilla extract
- 5 large eggs
- 6 ounces Cheerwine soda
- 1/8 teaspoon red food color optional
- 3 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
Blush Buttercream Frosting:
- 1 cup softened unsalted butter
- 3 cups sifted powdered sugar
- 1 teaspoon clear vanilla extract
- 1/2 teaspoon cherry extract
- 1/4 teaspoon almond extract
- 2 tablespoons milk
Optional decor: Chopped candied glace cherries, chopped toasted pecans, baking sprinkles (jimmies)
- Preheat oven to 325° F.
- Spray a 12 cup Bundt pan with Baker's Release spray or liberally grease and flour, shaking out excess flour.
- Cream butter with sugar in an electric mixer fitted with a paddle attachment until smooth.
- Add extracts, eggs and soda, mixing well.
- Sift together the flour, baking powder and salt; add dry mixture gradually to mixer to make a smooth batter.
- Spread evenly into the Bundt pan and bake in the preheated oven for 75-80 minutes or until a toothpick inserted into the cake is removed cleanly.
- Cool cake in pan for 15 minutes, then turn out onto a wire rack and cool completely.
- When cake is completely cool, mix frosting ingredients together in an electric mixer fitted with a wire whip attachment.
- Frost cake completely.
- Decorate as desired with chopped glace cherries, toasted pecans, and sprinkles.
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