Cherry Baby Bundts

These are adorable.

Cherry Baby Bundts

Ingredients:

1-1/2 cups coarsely chopped fresh pitted sweet cherries

3/4 cup Canola oil

1-3/4 cups sugar

3 eggs

2 teaspoons grated lemon peel

1-1/2 teaspoons vanilla extract

2-1/2 cups all-purpose flour or gluten free mixture

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1-1/4 cups Rice Dream

Method:

•Pat cherries dry with paper towels; set aside.

In a large bowl, cream oil and sugar until light and fluffy.

Add eggs, one at a time. Beat well after each addition.

Add lemon peel and vanilla. Mix in.

Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

•Pour into a greased mini bundt pans. I made 6 of these with enough for another leftover.

Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

I did not use topping but if you would like to, the following goes well with these.

•For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency.

This is a Taste of Home recipe.

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