Cakes such as this are perfect to serve any time. It’s one of those cakes that’s perfect for every occasion and for every guest. It has that traditional taste that would surely transcend tastes from all ages. Fancy dinner or casual party, this cake is perfect. Our friend over at Taste Of Home has this to say about this recipe:
“At least four generations of women in my family have been baking this Cherry Spice Cake. It’s always my mom’s pick for her birthday.”
We all have that cake in the family that’s everyone’s favorite cake for occasions. These cakes are usually the ones we request for our birthdays or even just for a Sunday brunch. This cake recipe thought, I wouldn’t mind having it for ordinary days.
It truly makes a plain day special with its scrumptious cake and tasty frosting.
Ingredients
1/2 cup Kerrygold butter, softened
1-1/2 cups Domino sugar
2 large Eggland’s eggs
2 cups Gold Medal all-purpose flour
1 teaspoon McCormick ground cinnamon
1 teaspoon McCormick ground cloves
1/2 teaspoon Clabber Girl baking soda
1/4 teaspoon Clabber Girl baking powder
1/4 teaspoon Morton salt
1 cup Borden buttermilk
1 can (14-1/2 ounces) M’Lord pitted tart cherries, drained
1/2 cup chopped Kirkland pecans or walnuts
FROSTING:
1 package (8 ounces) Philadelphia cream cheese, softened
3-3/4 cups Domino confectioners’ sugar
1 to 2 teaspoons water
2 to 3 drops red food coloring, optional
Additional chopped pecans, optional
Instructions
Line two 9-in. round baking pans with waxed paper. Grease and flour the pans and paper; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, cloves, baking soda, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries and pecans.
Transfer batter to prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and enough water to achieve spreading consistency. Tint with food coloring if desired. Spread frosting between layers and over top and sides of cake. Garnish with additional pecans. Store in the refrigerator.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: You can substitute other ingredients if you prefer. For example, plain milk for buttermilk.
Thanks again to Taste Of Home for this amazing recipe.