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–+ servings

Bakewell Bundt Cake

Overhead shot on a white table, with pink crockery and napkin, & a Bakewell Bundt cake in the centre, decorated with cherries, glaze, & coconut.
The Bakewell Bundt is my homage to the classic Bakewell tart. Bringing together the elements of the popular tart, this cake is not only tasty but super simple & quick to make.
Caro @ Caroline's Easy Baking Lessons
Prep Time 50 minutes
Cook Time 50 minutes
Cooling Time 1 hour 20 minutes
Total Time 3 hours
Serving Size 16 Slices*

Equipment

  • Digital scales or measuring cups
  • Measuring Spoons
  • Stand/Hand-mixer
  • Sieve
  • Large Bundt Pan (Mine is a 10 cup/24cm (9½") diameter by 9½ cm (3¾") deep* - see notes)
  • Cake release ( Homemade Lining Paste/Cake Goop or butter & flour*- see notes)
  • Timer
  • Wooden Cocktail stick
  • Cooling rack
  • Knife & chopping board
  • Small bowl for cherries (plus 1-2 tbsp flour)
  • Extra small fine brush (optional)
  • Piping bag & small round nozzle (optional - or small food bag)

Ingredients

For The Cake Batter:

  • 226 grams Butter ( 8 oz, 1 cup, – unsalted, cubed and softened )
  • 226 grams Caster Sugar (8 oz, 1 cup Extra/Super Fine Sugar)* See notes
  • 5 Medium -Large Eggs (US – Large to Extra Large)
  • 226 grams Plain Flour     (8 oz, 1 ¾ rounded cups All Purpose Flour, or UK Self-raising, less the baking powder* See notes)
  • 3½ tsp Baking Powder (omit is using Self-raising)
  • 65 grams Ground Almonds (2⅓ oz, ⅔ cup Almond Flour, ¾ cup fine Almond Meal) * see notes
  • 2-2½ tsp Almond Extract
  • 1½ tsp Orange Extract
  • 161 grams Glacé Cherries (5⅔ oz, about ¾ cup Candied Cherries or Cocktail Cherries, whole*)
  • 2¾ tsp Warm Water (or milk)

For Decoration:

  • 62 grams Icing Sugar (2 oz, ½ cup, Powdered Sugar, sieved)
  • ¼ tsp Almond Extract (add more to taste)
  • 1½ tsp Water (or milk - please add gradually*)
  • 15 grams Glacé Cherries (½ oz, about 10 cherry halves*)
  • Desicatted Coconut (unsweetened shredded coconut)*

Instructions

Prepare The Batter:

  • Measure/weigh the butter & leave to soften. **Tip – cubing the butter to 1cm (⅓") pieces softens the butter quickly. Alternatively watch this softening butter hack and make sure the eggs are room temperature too.
  • Meanwhile, the 161 grams Glacé Cherries should be washed in warm water, patted dry with kitchen paper (paper towel), cut in halves & tossed in 1-2 tbsp flour.
  • Once softened, cream the 226 grams Butter & 226 grams Caster Sugar, before adding in one egg at a time, mixing in-between each addition.
  • Sieve in the 226 grams Plain Flour     & 3½ tsp Baking Powder, then add the 2-2½ tsp Almond Extract & 1½ tsp Orange Extract, followed by the 65 grams Ground Almonds .
  • Mix briefly by hand before using a hand-mixer or stand-mixer to mix just until all ingredients are combined. The batter is thick, but if your batter is thicker than in the photos/video, add a few drops of warm water or milk.
  • Set the oven to 180°c/160°c fan oven/350°f/Gas Mark 4.
  • Fold in 1/3 of the flour coated cherries to the cake batter, reserve 8 cherries before folding the rest of the cherries.
  • Well grease the bundt tin/pan, with cake release spray, homemade lining paste/cake goop or butter & flour. (See the step-by-step instructions of the video for applying the lining paste).
  • Carefully add the batter to the greased bundt, smoothing off, before adding the reserved cherry halves to the top of the batter.

Bake & Cool The Cake:

  • Tap the bundt on the counter/worktop a few times before placing in the centre of the pre-heated oven to bake for 50-60 minutes. Cover with foil after 25 minutes & continue baking till a cocktail stick, (or wooden bbq skewer), inserted as far down as possible, comes out clean of crumbs.
  • Leave to cool on top of a cooling rack for 30 minutes, before placing a plate on top, turning everything over & releasing the cake. Leave to cool before decorating.
    Overhead close shot of a fancy bundt cake, cooling on a pink plate and rack.

Decorating:

  • Eat plain, with a dusting of icing/powdered sugar, or decorate as follows: sieve the 62 grams Icing Sugar before adding the ¼ tsp Almond Extract and some of the water/milk. Mix till a paste is formed before very gradually adding more liquid till a thick but pourable consistency. (See video).
  • Carefully add very small amount of the glaze to the groves & pockets of the bundt cake, starting from the top, (using a ¼ tsp, or a small piping bag), before adding coconut on top. Place the 10 reserved cherry halves (ones with no flour coating), on the top layer, held in place with glaze.
    Front angled shot of a table with pink crockery and napkin, with a fancy bundt cake, topped with glaze, cherries and coconut, known as a Bakewell Bundt.
  • Use a very small brush to brush away any excess coconut. Leave to set about 15 minutes.

Serving & Storing:

  • Slice into 12 servings and enjoy with tea or coffee. Store in an airtight container such as a tin, for up to 1 week, 5 days under a cake dome.
    Overhead shot of a pink plate, on wicker placemat, with a slice of cherry filled & topped Bakewell Bundt Cake, decorated with glaze, coconut and daisies.
  • Freeze slices or the whole cake, (less the cherries), well wrapped in paper, before adding cling film/plastic wrap, & finally in a labelled food bag or container, for up to 3 months.

Video

Notes

US/Canadian ingredient equivalents listed in the ingredients section as well as more details before this Recipe Card.
Caster sugar -US equivalent is Extra/Super Fine Sugar,  but can be made by processing granulated sugar. See my UK sugar comparison photo before this Recipe Card.
Overhead shot of a table with pink crockery, of a Bakewell Bundt cake, a coconut, glaze & chery topped fancy bundt cake.
Ground Almonds - substitute with Almond Flour or fine/extra fine Almond Meal.  Make your own by bashing whole almonds, skins on, before processing.  See my ground almond photo for reference photo.
Glacé Cherries - US equivalent is candied cherries or cocktail cherries, but be sure to wash off the syrup.
Extra close bartial shot, overhead, of a fancy bundt cake, with cherries, glaze, coconut & daisies on top.
Coconut -  UK Desiccated Coconut is used &  US equivalent is Unsweetened Shredded Coconut.  If using the later, chop lightly to resemble desiccated coconut.
Bundt Pan - a Baker's Street, 10 cup, Pandora Fluted Bundt Pan used.   9.5" diameter, by 3.75" high, (24.2 x 9.5cm).
Close shot of a fork with piece of cake and cherry, pink serving plate and rest of bundt cake to the background.
Recipe Yield -at least 16 slices from the cake.
Try my Original Madeira Loaf Cake recipe, or with cranberries and orange
Please see the main recipe blog for more information.
All cake recipes can be found on my Cake Page.
Extra close shot of a slic eof Bakewell Bundt cake, filled with cherries, topped with a cherry, glaze & coconut, served on a pink plate.
To rate the recipe or leave feedback, please scroll all the way to the bottom of the main recipe post.  Many thanks.
Check out new for 2025, my Air Fryer Mango Strawberry Bundt Cake recipe.
Pink table with blue and white crockery and linen, with a golden & pink glazed bundt cake, surrounded by strawberry and mango pieces.
Nutritional Information:  I am not a qualified nutritionist, and all values are approximate.  1 serving is one slice, from a yield of 16 slices, assuming all ingredients & glaze & cherry topping is used as per the ingredient list above.  Cut larger or smaller slices & these values will change.  All nutritional information from website MyFitnessPal.com.
Nutrition Facts
Bakewell Bundt Cake
Serving Size
 
1 slice
Amount per Serving
Calories
307
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
88
mg
29
%
Sodium
 
129
mg
6
%
Potassium
 
23
mg
1
%
Carbohydrates
 
38
g
13
%
Fiber
 
1
g
4
%
Sugar
 
25
g
28
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.