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Cherry Lime Bundt Cake

June 19, 2013 by overtimecook 19 Comments

cherry lime cake

One of the tough things about writing a recipe column for a magazine is doing things way in advance. I originally made this cake recipe in March…way before cherries graced the shelves of the supermarkets in my area. So I came up with a solution, and bought a package of cherries from the freezer aisle.

Well, that’s a good solution for making this fabulous cake year round, but now that it’s summer and delicious fresh cherries are abundantly available, there’s only one way to make these properly, and it involves fresh cherries, and a handy cherry pitter sent to me by my friends over at OXO! This is one of my favorite new bundt cake recipes – fresh, bright, light, and simply delicious. Try it, you’ll definitely agree!

Cherry Lime Bundt Cake

By Miriam Pascal, OvertimeCook.Com

Originally published in my column in Ami/Whisk magazine

Ingredients:

¼ cup lime juice

¾ cup milk or soy milk

½ cup oil

4 eggs

2 cups sugar

Zest of one lime

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

2 cups all-purpose flour

1 cup cherries, pitted and quartered

For glaze:

2 cups powdered sugar

Zest of one lime, optional but highly recommended

3 Tablespoons lime juice

Up to 1 teaspoon water, if needed

Instructions:

Preheat oven to 350. Grease and flour a standard bundt pan and set aside.

Combine lime juice and milk in a small bowl and set aside. After a couple of minutes, the mixture will appear curdled.

In the bowl of an electric mixer, beat together the oil, eggs and sugar until smooth and creamy. Add the vanilla extract, lime zest,  baking soda and baking powder. Beat well to combine after each addition.

Turn the mixer to low and add half the flour, then the juice and milk mixture, then the remaining flour. Beat until just combined.

Pour about ¾ of the batter into the prepared bundt pan. Sprinkle the chopped cherries over the batter. Pour the remaining batter over the cherries, covering them completely.

Place the cake in the preheated oven and bake at 350 for 40-45 minutes.

Remove from oven and set aside to cool.

Meanwhile, combine all glaze ingredients until smooth. Add the water, if needed, if the glaze is too thick. Drizzle the glaze over the cooled cake.

Note: if you can’t find fresh cherries, or you don’t want to pit them, use frozen! Use them straight from the freezer, and toss them with half a tablespoon of flour before putting them into the cake.

Thanks for stopping by, friends! Enjoy the cake, and make sure to come back soon! -Miriam

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Filed Under: Bundt Cake, Cake, Dessert, Fruit Tagged With: bundt cake, bundt cake recipes, cake, cherry, cherry lime, dessert, lime


Comments

  1. KK from Tickled Pink Patisserie says

    June 19, 2013 at 11:17 pm

    Great flavour combination!

    Reply
  2. frugalfeeding says

    June 20, 2013 at 4:01 am

    Gorgeous bundt with lovely flavours – must taste wonderful.

    Reply
  3. Marie @ Little Kitchie says

    June 20, 2013 at 8:44 am

    Such a great summer cake!

    Reply
  4. jmcvl says

    June 23, 2013 at 3:47 pm

    Ah, I love a good bundt, and the cherries sounds lovely. Xx

    Reply
  5. poet in the pantry (@PoetInThePantry) says

    June 27, 2013 at 12:55 pm

    Great flavors for summer! It looks fantastic!

    Reply
  6. Sharon Keane says

    July 5, 2014 at 6:29 pm

    What type of oil do I use for this cake? It’s the cherry and lime . Thanks.

    Reply
    • overtimecook says

      July 7, 2014 at 1:48 pm

      I use canola oil, but any flavorless oil should work.

      Reply
  7. chani says

    July 10, 2014 at 8:05 am

    Can I use almond milk?

    Reply
    • overtimecook says

      July 10, 2014 at 12:33 pm

      Should work!

      Reply
  8. shayna says

    July 15, 2014 at 10:12 am

    how do I make zest?

    Reply
    • overtimecook says

      July 15, 2014 at 10:26 am

      Use a zester – or a box grater on the tiniest side.

      Reply
  9. Rita says

    August 26, 2014 at 2:53 pm

    Awesome cake! Have made it twice and it was a big hit both times. Thanks!

    Reply
    • overtimecook says

      August 27, 2014 at 12:17 pm

      So happy to hear!

      Reply
  10. Sophie says

    September 17, 2014 at 12:08 am

    Hi was just wondering if this cake can be frozen?

    Reply
    • overtimecook says

      September 17, 2014 at 10:31 am

      Sure can! Better to freeze without the glaze.

      Reply
      • Sophie says

        September 17, 2014 at 8:23 pm

        Ty!!

        Reply
  11. liz says

    October 4, 2015 at 5:06 pm

    Can I cut the sugar to 1 cup?

    Reply
    • overtimecook says

      October 12, 2015 at 9:40 am

      I don’t recommend making changes to the recipe.

      Reply
  12. Elisheva says

    July 21, 2017 at 3:35 pm

    Just made this for Shabbos and snuck a taste – delicious and summery and refreshing even if that’s possible for a cake!

    Reply

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