Pistachio Cherry Fruitcake

Preheat the oven to 170 C / 340 F

Grease and dust with flour an (8-inch) or 6-cup bundt pan. Alternatively, you can also use an 8 x 3-inch round pan or 9 x 4-inch loaf pan.

Cherries - Add 2 tbsp flour to the cherries - set aside

Dry ingredients - In a bowl, combine flour, baking powder, baking soda, salt, and spices- set aside.

In the bowl of a stand mixer with the paddle attachment cream the butter, sour cream, and sugar until light and fluffy. Tip - make sure the butter is at room temperature so it creams well and not get lumpy

Add the vanilla extract followed by the eggs one at a time. Tip - adding room temperature eggs one at a time will prevent the batter from curdling.

Add the flour and milk in three additions.

Then add the cherries and the chopped pistachios. Combine well.Tip - do not overmix at this point. The flour coating the fruit works as the glue holding on to the batter. Overmixing will cause the flour to blend into the batter and therefore sink to the bottom.

Pour into the prepared baking pan. Bake in the preheated oven on the middle rack for 60 to 70 minutes until a skewer inserted in the center comes clean

Cool in the pan for 10 minutes then invert onto a cooling rack and cool completely.

Dust with powdered sugar (optional). Enjoy!