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Dark Cherry Bundt Cake
Cherries and almond extract pair beautifully in this delectable cake. Yogurt adds subtle flavor and helps keep the cake moist. Recipe by Nancy Baggett for EatingWell.

Ingredients
Directions
Tips
Equipment: 10-inch Bundt pan or tube pan with removable bottom
Tips
Tip: Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)
Tips
Notes: Kirsch (also called kirschwasser) is clear cherry brandy, commonly used as a flavor enhancer in fondue and cherries jubilee.
Tips
A nonreactive pan or container--stainless steel, enamel-coated or glass--is necessary when preparing acidic foods, such as cherries, to prevent the food from reacting with the pan or container. Reactive pans, such as aluminum or cast-iron, can impart an off color and/or off flavor in acidic foods.
Nutrition Facts
Serving Size: 1 slice
Per Serving:
313 calories; protein 5.4g; carbohydrates 55.5g; dietary fiber 2.2g; sugars 31.2g; fat 7.6g; saturated fat 2.4g; cholesterol 39mg; vitamin a iu 165.2IU; vitamin c 4.4mg; folate 62.8mcg; calcium 80.1mg; iron 1.7mg; magnesium 13.1mg; potassium 183.2mg; sodium 294.4mg; thiamin 0.2mg.
Exchanges:
1 1/2 starch, 2 other carb, 1 1/2 fat
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