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Cherry Gingerbread Bundt Cake

Cherry Gingerbread Bundt Cake

Recipe by Jen Bates for Wyman's

Ingredients:

●  2 cups (265g) Wyman’s Dark Sweet and Red Tart Cherries, halved
●  2 3⁄4 cups (390g) all purpose flour
●  1 tbsp ginger
●  2 tsp cinnamon
●  1 tsp nutmeg
●  1⁄2 tsp salt
●  1⁄2 tsp cloves
●  1⁄2 tsp allspice
●  1 tsp baking powder
●  1⁄2 tsp baking soda
●  2 sticks (226g) butter, room temperature
●  1 1⁄2 cups (300g) packed brown sugar
●  3⁄4 cup (260g) molasses
●  3 eggs, room temperature
●  1 tsp vanilla

●  1 cup buttermilk

Optional: Glaze or powdered sugar for topping. Whipped cream for serving.

Directions:

  1. Preheat the oven to 350°F. Prepare a bundt pan with nonstick spray and (optional) a light dusting of cinnamon.
  2. In a bowl, whisk the flour, ginger, cinnamon, nutmeg, salt, cloves, allspice, baking soda, and baking powder until thoroughly combined. Set aside.
  3. In a separate bowl beat the butter, sugar, and molasses until light and fluffy. Add the eggs one at a time followed by the vanilla. Alternate adding 1/3rd of the flour spice mixture with 1/3rd of the buttermilk until all are just incorporated. Gently stir in the cherries.
  4. Scoop into the prepared bundt pan. Cook for 70-80 minutes or until a tester comes out clean. Remove from the oven and allow to cool on a cooling rack before gently turning out of the bundt pan to cool further. Top with glaze or powdered sugar if desired and serve.