Materials:

• 1 ½ ounces fresh yeast
• ⅔ cup warm milk
• 2 cups flour (reserve 1 tbsp.)
• ½ cup sugar (reserve 1 tbsp.)
• 1 tbsp. Vanilla extract
• Pinch of salt
• 8 egg yolks
• ½ cup unsalted butter melted
• ¾ cup candied cherries

Process:

1. In a mixing bowl or large measuring cup add in the warm milk, fresh yeast, the reserved flour and reserved sugar. Mix well, cover and set aside to activate.
2. Into a bowl of a standing mixed add in the egg yolks, remaining sugar and salt.
3. Using the whipping attachment mix until mixture is fluffy and pale.
4. Switch to a hook attachment and add in the yeast mixture and half of the flour. Mix until incorporated and add in the remaining flour.
5. Continue to mix and with the mixer going on low add in the melted butter and vanilla.
6. Once everything is mixed well add in the candied cherries. Mix just long enough to incorporate.
7. Into a greased Bundt pan, add in the cake mixture. Set aside while the oven preheats to 360 degrees F.
8. Bake the cake at 360 degrees F for 5 minutes and then for 30-35 minutes (or until a skewer inserted into the center of the cake comes out clean) at 370 degrees F.
9. Set aside to cool and then flip the cake onto a flat surface.
10. Sprinkle with powdered sugar (optional), cut and ENJOY!