How to Make Southern Bundt Cheerwine Cake Recipe
This Southern Bundt Cheerwine Cake Recipe is incredible. This moist, dense cake forms a thick, sugary, crunchy crust with a white chocolate cherry frosting.
- 3 cups sugar
- 1/4 tsp salt
- 1/2 cup vegetable shortening
- 2 sticks butter room temperature
- 1 1/2 tsp baking powder
- 5 large eggs room temperature
- 3 cups all purpose flour
- 3/4 cup Cheerwine
- 3 tsp almond extract 2 tsp for cake, 1 tsp for frosting
- 10 oz jar of maraschino cherries crushed. (1/2 jar for cake, 1/2 jar for frosting)
- 4 cups powdered sugar
- 1/2 cup melted white chocolate
- 1/2 stick butter
- 4 oz cream cheese
Preheat oven to 325.
Grease and flour bundt pan. (Use a lighter color bundt pan or angel food tube pan.)
Beat the butter, shortening, and sugar in a large bowl until light and fluffy.
Add eggs in one at a time, beating with each addition.
Mix salt, baking powder, and flour.
Add flour mixture to the butter mixture in thirds, alternating with half of the Cheerwine. Beat only until the batter is smooth after each addition. Quickly beat in 2 tsp almond extract and 1/2 jar of crushed maraschino cherries.
Pour into greased pan. Bake 1 hour and 15-30 minutes. Cool cake on wire rack.
Meanwhile, make frosting. Mix powder sugar, white chocolate, butter, cream cheese, 1/2 jar of maraschino crushed cherries, and 1 tsp almond extract until smooth.
Once cake has completely cooled, frost cake.
Calories: 677kcal | Carbohydrates: 129g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 117mg | Potassium: 155mg | Fiber: 1g | Sugar: 103g | Vitamin A: 235IU | Calcium: 75mg | Iron: 2mg