Cherry or Blueberry Honey Citrus Bundt Cake

  • Serves: One 9-inch Bundt pan or two 8- or 9- x 2-inch layers
  • Baking Temp (degrees F): 350
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  • Comments: 1

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This cake bakes well in an slightly intricate Bundt pan as long as you prepare the pan well by greasing and flouring every nook and cranny!
I have baked this cake for years. It bakes beautifully and I often substitute the cherries or blueberries with chopped apples and walnuts for the holidays! I have included a warm Honey Syrup recipe to drizzle over the cake while it is still fresh from the oven, adding another layer of sweet flavor.


Cakes notoriously stick to bundt pans, so get every nook and cranny with a pastry brush and make sure every area is evenly covered. With a paper towel, lightly smooth any pockets of shortening. Then, dust the pan with a light coating of flour, such as Wondra. Nonstick vegetable oil is fine to use instead of shortening. Avoid sprays with lecithin because it promotes a gummy layer build up on the pan which makes future baking recipes stick.

3 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1 teaspoon salt

1/2 pound (8 ounces, 2 sticks) unsalted butter
1 cup orange blossom or wildflower honey
1/4 cup sugar
4 large eggs

2 tablespoons freshly squeezed lemon juice or orange juice or water
2 teaspoons lemon peel or 1 tablespoon orange peel
2 teaspoons vanilla extract

2 cups fresh pitted cherries, cut in half or blueberries, raspberries or 1 1/2 cups chopped apples, peeled and cored with 1/2 cup walnuts

Honey Syrup, Optional:
1/4 cup honey warmed with 1 tablespoon lemon or orange juice

1. Position the oven rack in the center of the oven and preheat to 350 degrees F.

2. Generously grease a 9-inch Bundt pan or 10-inch tube pan (1 piece) with shortening and dust with Wondra flour or spray with Bakers' Joy, a nonstick spray with flour .

2. In a medium size bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt with a spoon. Set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on low until softened. Add the honey and sugar.
Increase the mixer speed to medium and beat for 2 minutes until light and creamy. Stop the mixer and scrape the bowl often with a rubber spatula.

4. With the mixer on low, add eggs, one at a time and beat 20 seconds after each addition. Add in the lemon juice, lemon peel and vanilla extract and beat uintil smooth.

5. With the mixer still on low speed, add flour mixture, slowly at the side of the bowl and mix until just incorporated. Unclamp the mixer bowl, and fold in the blueberries.

6. Scrape the batter into the prepared pan and lightly smooth the top. The batter should fill the pan about half to 3/4-full.

7. Bake for about 50 to 60 minutes or until the cake springs back when lightly touched.
For cake layers, bake 30 to 40 minutes.
If you insert a toothpick in the middle and remove, it should have a few moist crumbs attached, but not batter.
The cake should be lightly browned all over and will shrink a little from the side of the pan; it will also smell done.

8. Remove the pan from the oven to a wire cake rack and let cool for 15 minutes, and unmold to glaze the warm cake, optional.

Or, if desired, let cake cool and dust with powdered sugar, sifted through a fine mesh strainer.

Glaze the cake:
1. Turn the warm cake upright on a wire cake rack set over a piece of waxed or parchment paper.

2. Brush the warmed Honey Syrup over the top and sides of the cake.
Let the cake cool to room temperature.

Slice into wedges and serve with whipped cream.

Store glazed cake in the refrigerator for a few days.
To freeze, wrap the unglazed cake in plastic wrap and then in foil. Place inside of a resealable plastic bag. Keeps for 2 – 3 months.

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