Thursday, February 25, 2016

Cherry Preserve Bundt Cake

I have had this recipe from Janet for over 3 years.  I finally made it a few weeks ago and took it to church.  It was delicious!  I used sugar free cherry preserves.
Cherry Preserve Bundt Cake
Janet Pruett

1 tsp. baking soda
1 cup buttermilk
2 cups sugar
1/2 cup oil
3 eggs
3 cups flour
1 tsp. vanilla
1 jar cherry preserves, can uses peach and pineapple preserves, but cherry is the best!
1 cup pecans

Stir soda into buttermilk. Combine remaining ingredients. Coat bundt pan with Baker's Joy. Bake at 350 degrees for 1 hour. Let cool before placing on cake plate.

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