Cherry Pistachio Spelt Bundt Cake

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This pistachio cherry pound cake, adapted from Baking Bites, is beautiful to take to a holiday get-together and is full of festive seasonal flavors. As it bakes, the outside browns nicely to form a slightly crunchy crust and has a tight, tender crumb that almost melts in your mouth. The pound cakes don't usually get too dressed up, but a little vanilla glaze and some dried barberries give the cake a little more character.

Cake	Vanilla Glaze
350 g Refined spelt flour 50 g Oat flour 2 tsp Baking powder 1/3 tsp Salt 110 g Butter, at room-temperature 100 g Raw sugar 0,6 g Pure stevia extract (1:300) or 200 g of sugar 3 Large eggs, at room-temperature 2 tsp Vanilla extract 110 g Vegetable oil 240 ml Milk, at room-temperature 300 g / 1 bottle Sour cherries, well-drained 70 g Toasted pistachios	25 g Butter, melted and cooled 2 tsp Vanilla extract 180 g Powdered sugar 1 tbsp Dried barberries, optional

1. Preheat the oven to 180C/350F. Butter and flour a 10-inch tube pan.
   
2. Whisk together the flours, baking powder and salt in a bowl. Cream butter, raw sugar and stevia until light. Beat in eggs, one at a time until well combined.
   
3. In another bowl, combine vanilla extract, milk and vegetable oil. Working in two or three additions, alternately add the flour mixture and the milk mixture to the butter mixture, ending with a final addition of dry ingredients. Fold in drained cherries and pistachios until well-distributed. Pour into prepared pan.
   
4. Bake for 50 minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack before topping with vanilla glaze.
   
5. Combine all ingredients for the glaze in a small bowl and whisk until smooth. Drizzle over cooled cake. Sprinkle with some dried barberries.

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