Cherry Bundt Cake

Made in a Dimple bundt tin.


For the cake

  • 170g butter, softened
  • 170g light soft brown sugar
  • 3 eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • 200g cherry conserve

To dust

  • 1 tbsp icing sugar
  • ½ tsp ground cinnamon

To decorate

  • 7 fresh cherries, stones removed



  1. Grease the mould with a little Cake Release. Preheat the oven to 170°C/gas 4.
  2. In a large bowl, cream the butter and sugar together until light and fluffy then beat in the eggs one at a time. Sift the flour and baking powder into the mixture and carefully fold in using a metal spoon before stirring in the conserve.
  3. Spoon the mixture into the mould and place in the oven for 45 minutes until golden on top and a skewer inserted into the centre of the cake comes out clean. Allow to stand in the mould on a cooling rack for around 15 minutes then remove from mould and allow to cool completely.
  4. Place the cake on a large serving plate, dust with icing sugar and then dust the top with the cinnamon and place a cherry into every other indent on the lower tier.