Orange-Spice Bundt Cake with Ground Cherries

I came up with this cake as a way to use the massive amounts of ground cherries (also known as Cape gooseberries or husk cherries) that grew in my garden this year. The ground cherries have a subtle pineapple-y flavor and a beautiful orange color that makes a great addition to this spicy Bundt cake.

Prep Time:
20 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hr 20 mins
1 fluted tube cake


  • 2 ¼ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 ½ teaspoons ground cinnamon

  • ½ teaspoon salt

  • ½ teaspoon ground cloves

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground allspice

  • ¾ cup unsalted butter, softened

  • ¾ cup firmly packed brown sugar

  • 3 eggs, at room temperature

  • ½ cup pure maple syrup

  • 1 ½ teaspoons vanilla extract

  • 1 teaspoon grated orange zest

  • ¾ cup buttermilk

  • 2 cups ground cherries, husked


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) generously.

  2. Whisk flour, baking powder, baking soda, cinnamon, salt, cloves, ginger, and allspice together in a medium bowl until combined.

  3. Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in maple syrup, vanilla extract, and orange zest. Add in 1/3 of the flour mixture and stir until just combined. Pour in half of the buttermilk and mix until just combined. Repeat alternating additions of flour mixture and buttermilk until ingredients are incorporated, beginning and ending with flour mixture, stirring just until combined. Do not overmix. Fold in ground cherries gently. Pour batter into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Cook's Note:

If you don't have ground cherries, you can use 2 cups of any fresh fruit or berries you'd like--though blackberries in particular would be a great substitution.

Nutrition Facts (per serving)

314 Calories
13g Fat
44g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 314
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 39%
Cholesterol 78mg 26%
Sodium 304mg 13%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 3%
Total Sugars 22g
Protein 5g
Vitamin C 3mg 15%
Calcium 92mg 7%
Iron 2mg 11%
Potassium 118mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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