| previous | next |
Title: Cherry Spice Cake
Categories: Cake
Yield: 1 Cake
| 1/2 | c | Butter |
| 2 | c | Sugar |
| 2 | Eggs | |
| 2 1/2 | c | Flour |
| 1 1/2 | ts | Baking soda |
| 1 1/2 | ts | Nutmeg, ground |
| 1 | ts | Cinnamon, ground |
| 1/2 | ts | Cloves, ground |
| 1/2 | ts | Allspice, ground |
| 1 1/2 | c | Cherry pie filling |
| FROSTING | ||
| 16 | oz | Cream cheese; softened |
| 1 | c | Butter; softened |
| 3 | tb | Milk |
| 1 | tb | Extract, vanilla |
| 8 | c | Sugar, powdered |
| DECORATION | ||
| Candied cherries, red | ||
| Candied cherries, green | ||
Preheat oven to 350 F. For cake, cream butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. In another large bowl, sift together next 6 ingredients. In blender or food processor fitted with steel blade, process pie filling until cherries are coarsely chopped. Add dry ingredients and pie filling alternately to creamed mixture, mixing until smooth. Pour batter into 3 greased and floured 9" round cake pans. Bake 30-35 minutes, until toothpick inserted in center of cake comes out clean. Cool in pans 10 minutes. Turn onto wire rack to cool completely.
Frosting: combine first 4 ingredients in large bowl. Add sugar and beat until smooth. Frost between layers, on sides, and on top of cake. Cut candied cherries in half and decorate top of cake in wreath design. Store in refrigerator. Serve at room temperature.
| previous | next |