Author: adapted from passionate about baking
Recipe type: cake
Serves: 5-6
- ¾ cup plain flour
- ¼ cup whole wheat flour
- ¼ cup rice flour
- ½ tsp baking powder
- ¼ cup cocoa powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup vanilla or plain sugar
- 2 eggs
- 100ml buttermilk
- 1 tsp pure vanilla extract
- 1/2 cup of maraschino cherries, chopped roughly
- Preheat the oven to 340F | 170C
- Grease and flour the sides a 6? bundt pan.
- In a medium bowl, sift together the flour with the cocoa, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract.
- With beater on low add the flour and buttermilk alternately in three lots. Tip in the cherries and fold gently.
- Bake for 50-60 minutes until and the tester comes out clean.
- Overturn the cake out gently on rack and let it cool for about 15-20 minutes.
Recipe by Baker Street at https://bakerstreet.tv/2013/04/chocolate-cherry-bundt-cake/
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