Author: 
Recipe type: cake
Serves: 5-6
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 340F | 170C
  2. Grease and flour the sides a 6? bundt pan.
  3. In a medium bowl, sift together the flour with the cocoa, baking powder, baking soda and salt. Set aside.
  4. In a large bowl, cream the butter and sugar. Beat in eggs one at a time, followed by the vanilla extract.
  5. With beater on low add the flour and buttermilk alternately in three lots. Tip in the cherries and fold gently.
  6. Bake for 50-60 minutes until and the tester comes out clean.
  7. 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/