I love bundt cakes. The pans give a unique look and they tend to be easier than regular cake because a quick glaze at the end is all that’s needed rather than frosting. I’ve made many bundt cakes in the past (including a Pumpkin bundt cake that’s perfect for fall) and was sure I could figure out how to make a festive one for a holiday party that had red and green colors in it that weren’t from food coloring.My in-laws had brought us a bag of ripe limes from their yard in Florida and it got me thinking about a cherry-lime combination. Cherries aren’t in season, but frozen often works just as well so I decided to give this a try. 
The cherries inside the cake are regular but I did use maraschino for the decoration due to their bright red color. For the glaze, I used both zest and juice of lime to give it some extra zing. 
This cake is so moist and flavorful. Best of all, it was a big hit at the party!
- 2 sticks of softened butter
- 1.5 cups granulated sugar
- Zest of 2 limes
- 3 large eggs
- 3 tablespoons lime juice, divided
- 2 1/2 cups all-purpose flour, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces plain regular (or Greek) yogurt
- 12 ounces frozen or fresh cherries, diced
- 1 cup powdered sugar
- 1 lime, sliced into half-moons (optional)
- 1/2 cup maraschino cherries (optional)
- Red and green sprinkles (optional)
- Preheat oven to 375 degrees F.
- Grease and flour a 10 inch Bundt pan.
- Mix together 2 1/4 cups of flour, baking soda and salt.
- With an electric mixer, cream together the butter, lime zest and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in 1 tablespoon lime juice.
- Beat in the flour mixture and the yogurt by alternating, mixing just until incorporated.
- Drain any excess liquid from thawed cherries (if using frozen) then toss with the remaining ΒΌ cup of flour. Gently mix them into the batter.
- Pour the batter into the Bundt pan.
- Place in the oven and reduce the temperature to 325 degrees F.
- Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lime juice and the powdered sugar. Drizzle over the top of the cake.
- Decorate with limes, maraschino cherries and sprinkles, if using.
