Cheerwine Bundt Cake
soft unsalted butter
red food color
Blush Buttercream Frosting:
softened unsalted butter
sifted powdered sugar
clear vanilla extract
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.
From the kitchen of palatablepastime.com
Bundt, Cheerwine, Cherry