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Cherry and Ale-8-One Bundt Cake

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  • 16

Submitted by Lana Isaacson


  • Cake
  • Butter or spray for greasing Bundt pan
  • 1 ½ C butter, softened
  • 2 ½ C sugar
  • 5 large Kentucky Proud eggs
  • 1 ½ tsp vanilla extract
  • 3 C all-purpose flour
  • 1/8 tsp dried ginger
  • 1 C original Ale-8-One soda
  • 1 ½ C Kentucky Proud cherries, pitted and quartered
  • Glaze
  • 1 C Kentucky Proud cherries, pitted
  • ¼ C original Ale-8-One soda
  • 8 Tbsp confectioners’ sugar, more if needed


Preheat oven to 350°F. Grease pan with butter. In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, then vanilla. In separate bowl, sift flour and dried ginger. Add flour-ginger mixture and Ale-8-One to butter-sugar mixture, alternating dry and wet ingredients. Add quartered cherries and mix. Pour batter into pan and bake 30 minutes, then tent with foil. Bake until done, about 45 minutes more. While cake is baking, make glaze. Blend cherries and Ale-8-One until smooth, then add confectioner’s sugar and stir well. Glaze will be soupy and sweet. If cherries are very tart, add more confectioners’ sugar to taste. Simmer glaze on stovetop 5–10 minutes until thickened. Remove from heat. After cake has cooled, about 2 hours, spoon glaze over cake and lightly dust with confectioner’s sugar. Top with extra pitted cherries, if desired.

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