This cake was amazing! Dense and moist, it was perfect mix of sweet and tart. And I love that it’s simple to make, yet elegant enough to serve as a Christmas dessert. Of course, I’m already thinking about how delicious it would be with raspberries, or perhaps blueberries. As with all bundt cakes, make sure you grease your pan generously–I like to use Baker’s Joy. I suspect it would also work well baked in loaf pans, but I haven’t tried it, so don’t quote me on that.
This cake really doesn’t need any kind of frosting, but I topped mine with a bit of powdered sugar glaze, just to make it look pretty. A dollop of whipped cream would be delicious too. This cake is best when made ahead and allowed to sit overnight.
Who Dished It Up First: Adapted from Confections of a Foodie Bride.