Cherry Gingerbread Bundt Cake Recipe | Wyman's

Ingredients

• 2 cups (265g) Wyman’s Dark Sweet and Red Tart Cherries, halved
• 2 3⁄4 cups (390g) all purpose flour
• 1 tbsp ginger
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1⁄2 tsp salt
• 1⁄2 tsp cloves
• 1⁄2 tsp allspice
• 1 tsp baking powder
• 1⁄2 tsp baking soda
• 2 sticks (226g) butter, room temperature
• 1 1⁄2 cups (300g) packed brown sugar
• 3⁄4 cup (260g) molasses
• 3 eggs, room temperature
• 1 tsp vanilla
• 1 cup buttermilk