Cheerwine Bundt Cake
Ingredients
- 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)
Instructions
- 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.
Notes
From the kitchen of palatablepastime.com
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