Mini Cherry Bundt Cakes

Mini Cherry Bundt Cakes

Mini Cherry Bundt Cakes, perfect for serving at a barbeque or garden party, which would be equally at home at a casual dinner party or family lunch.

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Cooking time:

Total time:

Serves: 10

125ml whole milk

150g plain flour

125g caster sugar

2 large eggs

75g melted butter

1 tsp almond extract

1 tsp bicarbonate of soda

a good handful of fresh cherries, de-stoned and cut in half (reserve any juice left from de-stoning)

175g icing sugar, for drizzle

  1. Pre-heat oven to 170˚C. Grease and flour mini bundt tins and pop into the fridge.
  2. Place flour and bicarbonate of soda into a bowl and stir in the sugar. Add eggs into the middle with the melted butter and almond extract. Mix together and then add the milk and continue mixing until the batter is smooth and glossy. Add in the cherries and give it a swirl.
  3. Pour until ⅔ full into the cold prepped tins making sure all the mixture reaches all corners of your bundt tin. Give a little bang on the work surface to even out. Place in the oven for 12-15 minutes and check with a skewer when cooked.
  4. Cool on a wire rack in their tins and then turn out when cool enough to handle. Mix icing sugar with water or lemon or even cherry juice (left from de-stoning) until mix is still slightly runny. Drizzle artfully over your bundt!

Find out more about Hamerton+Jones at

Photographs: David Merewether Styling by: Chloe Cottingham
Recipes Type: Baking and Deserts

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