Lucy'S Cherry Nut Bundt Cake
A rich cherry nut bundt cake featuring tender cherries and crunchy nuts, perfect for special occasions or teatime indulgence, with a moist, buttery texture and sweet flavor.
Ingredients
Instructions
- Cream the butter and margarine together until smooth and creamy.
- Add the sifted powdered sugar and beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Stir in the flour and vanilla until the batter is smooth.
- Fold in the chopped drained maraschino cherries and chopped nuts.
- Spoon the batter into a greased tube pan.
- Bake in a preheated 350°F (175°C) oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, you can substitute half of the butter with unsweetened applesauce. If you prefer a nut-free version, simply omit the walnuts or pecans. Make sure to chop the cherries well and drain them thoroughly to avoid excess moisture in the batter. This cake can be enjoyed with a dusting of powdered sugar for added sweetness, similar to how you'd serve Banana Poppy Seed Chocolate Chip Muffins.
Serving Suggestions
This Cherry Nut Bundt Cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea for a perfect afternoon treat. Consider serving it alongside a slice of Autumn Custard for a cozy dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. If freezing, wrap the cake tightly in plastic wrap and then in aluminum foil. To reheat, simply thaw in the refrigerator overnight and warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Lucy'S Cherry Nut Bundt Cake contains roughly 855 calories, with 11g protein, 115g carbohydrates, and 36g fat. It is an excellent source of iron (22% of the Daily Value) and protein (21% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of maraschino cherries?
Yes, you can use fresh cherries, but be sure to pit and chop them finely. Fresh cherries will give a different flavor and texture compared to maraschino cherries, so adjust the sweetness accordingly by adding a bit more sugar if desired.
What if I don't have a tube pan?
If you don't have a tube pan, you can use a regular Bundt pan or a 9x13-inch baking dish. Just keep an eye on the baking time, as it may vary. A Bundt pan will create a beautifully shaped cake, while a 9x13 will yield a more traditional sheet cake.
How can I tell if the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).