Cherry Baby Bundts
1-1/2 cups coarsely chopped fresh pitted sweet cherries
3/4 cup Canola oil
1-3/4 cups sugar
3 eggs2 teaspoons grated lemon zest
1-1/2 teaspoons pure vanilla extract
2-1/2 cups gluten free mixture2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups Rice Dream
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.