This is a beautiful cake! It's easy too, with the exception of cutting the cherries - I used the candied cherries and they are very sticky and messy to cut. I made the cake as written with a few exceptions. I cut my cherries up much more finely than just halving them, and in hindsight I’d chop them even finer, or increase the amount, to get more disbursement throughout the cake. When dredging the cherries with the flour just a tablespoon or so of flour is plenty – no need for 1/4 cup. I used a bundt pan and my cake baked up beautifully in about 68 minutes. I haven’t tasted the finished cake yet, but I can tell you the batter was really yummy so I expect the cake to be yummy as well!
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This is a beautiful cake! It's easy too, with the exception of cutting the cherries - I used...