I have to say that this cake is by far the softest texture I have ever achieved for a Bundt Cake. I attribute that to sifting cake flour twice.....and....to beating by hand, so there is less air in the batter.....and I don't think the butter hurt anything either. Next time I hear, "Let them eat cake!"....I'm gonna think of my "Little Stick O' Butter Cake".
Take butter, eggs, and buttermilk out of the fridge (measure) and bring to room temperature.
Prepare a 4 cup Bundt Pan by greasing well with shortening and dusting with flour. Tap out excess flour.
Preheat oven to 325 degrees or 300 degrees for a convection oven..
Measure the dry ingredients in a medium bowl and mix well with a fork.
In a large mixing bowl beat the stick of softened butter with the sugar. Do this by hand with a wooden spoon. Cream well.
Add eggs, one at a time, mixing well by hand.
Add flour mix and buttermilk, alternately, in 3 additions; ending with the buttermilk.
Stir in the vanilla.
Scrape the batter into the prepared pan using a rubber spatula/spoon.
Bake cake in the center of the oven for 42 - 45 minutes. Cake will test with a pick.
Cool cake on rack for 20 minutes. Tap the cake a couple of times on the counter and unmold to cool on rack.
To make the glaze, combine the glaze ingredients in a small mixing bowl and stir until smooth and well blended. Drizzle over the cooled cake. Place cherries on top of glaze. Let glaze set for at least 30 minutes before serving. Store under a cake dome at room temperature. Serves 8.