This Vintage Cake Is Better Than 10 Modern Ones Combined

This cherry bundt cake turned out a huge success at the birthday party!

There wasn’t a crumb left on the serving plate when the guests said their goodbyes – well, there were a few crumbs but I basically licked the plate clean when I was alone in the kitchen, haha! If you have been looking for a great cake that is easy to make and won’t break the bank, this is it. Make sure you hide a piece for yourself before you serve this, or you might not get one!



2 cups Gold Medal all-purpose flour, divided

½ tsp salt

3 tsp baking powder

1 cup Land O Lakes butter, room temperature

3 Eggland’s eggs

1 ½ cups Domino granulated sugar

⅓ cup McArthur milk

1 tsp lemon extract

½ pound candied cherries, halved



Preheat oven to 350 F.

Grease a bundt pan.

Take 2 Tbsp flour and sprinkle over cherries, set aside. Sift remaining flour, baking powder and salt together, set aside.

Cream butter and sugar together until pale and fluffy. Add one egg at a time. Beat well.

Add flour and milk alternately, being and ending with flour. Add lemon extract. Fold in floured cherries. Place batter in prepared pan and bake in the preheated oven for about 60 minutes. The baking time depends on your oven; you could try 50 minutes, or lowering the temperature to 325F, if needed.

When the cake is baked let rest in pan 10 or 15 minutes. Turn out on baking rack and let cool completely.

Drizzle with your favorite icing.




Quick tip: You could drizzle the cake with melted white chocolate for decoration.


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