Ready in: 2:15 h
Preparation time: 35 min.
Created on: 06.11.2018
- Grease a Bundt tin and dust with breadcrumbs. Pre-heat the oven to 180 °C. Wash, dry and stone the cherries. Put the butter, sugar, vanilla sugar and the eggs into the blender jug and, with the measuring beaker in place, mix for 1 minute/speed setting 4 until frothy. Scrape the mixture down the inside of the blender jug. Add the flour, baking powder, eggnog and salt, and, with the measuring beaker in place, mix for 2 minutes/speed setting 4.
- Pour the batter into a bowl and fold in the cherries. Pour the batter into the cake tin and bake for about 70 minutes on the lowest shelf of the oven. After 50 minutes, cover the tin with aluminium foil, so that the cake does not become too brown. Carry out a skewer test using a wooden cocktail stick to check whether the cake is cooked, and bake for a little longer if necessary. Allow the cake to cool almost completely in the tin and only then turn out onto a cake rack. Pour the icing sugar into a bowl and stir in the cherry juice until smooth. Use a pastry brush to coat the cake with the glaze.
Bon appétit with Monsieur Cuisine