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Upside Down Cherry Limeade Bundt

Cherries and lime are such an iconic combination. Though normally found in a drink or a slushie, I've transformed the old-fashioned drink into a modern bundt cake. This cake is unreal. The crumb of the cake is perfectly tender and soft. Thanks to the abundant lime zest, there are little green flecks of lime zest running throughout the vanilla cake. The cherries are plump and juicy and balance the zeal of the lime. This cake is a show-stopper both in looks and flavor. I used the Nordic Ware Jubilee pan for this cake but you can use any old bundt pan you have in the cabinet.


Bowl #1

Two sticks [226 grams] butter, softened

2 cups [400 grams] granulated sugar

Bowl #2

4 whole eggs, room temperature

1 teaspoon vanilla extract

Zest of four limes

Bowl #3

3 cups [360 grams] all-purpose flour

1 teaspoon salt

2 teaspoons baking powder

2 tablespoons dry milk powder

Bowl #4

1 cup [225 grams] whole milk

On the sidelines:

Maraschino cherries, roughly fifteen or twenty depending on your pan and taste

Lime glaze, recipe as follows



Preheat the oven to 350 degrees. Thoroughly butter and flour your desired bundt pan. Place the maraschino cherries on the bottom of the pan in any pattern you like. Set aside.


In the first bowl, cream together the butter and sugar for about five minutes or until very light and fluffy.


Add the second bowl, one egg at a time, to the first bowl and continue to cream together for another three minutes.


Whisk together the dry ingredients in the third bowl. Add half the dry ingredients into the first bowl and stir to combine.


Add in the milk from the fourth bowl and mix to combine.


Add in the second half of the dry ingredients and mix until evenly distributed.


Carefully spoon the cake batter into the prepared bundt pan. Smooth the top so that it is evenly spread throughout the pan.


Bake until the cake is set and a cake tester comes out clean, roughly one hour. Let cool for five minutes.


Place a cooling rack on top of the bundt pan and turn the pan upside down to unmold the cake. Take your time with this step so as not to disrupt the carefully placed cherries. Let cool. Drizzle with the lime glaze.


Lime Glaze

Bowl #1

About a cup and a half of powdered sugar

The juice of one lime

Pinch of salt


Whisk together all ingredients. If you prefer the glaze to be thinner, add more lime juice. If you prefer the glaze to be thicker, add more powdered sugar.

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