Cherry Spice Cake
A spiced layer cake with tart cherries and pecans, filled and frosted with cream cheese frosting.
Nutrition
387
Calories
5g
Protein
62g
Carbs
14g
Fat
Ingredients
| 1/2 cup | 120 ml | butter, softened |
| 1 1/2 cups | 360 ml | sugar |
| 2 | large eggs | |
| 2 cups | 480 ml | all-purpose flour |
| 1 tsp | 5 ml | ground cinnamon |
| 1 tsp | 5 ml | ground cloves |
| 1/2 tsp | 2.5 ml | baking soda |
| 1/4 tsp | 1.3 ml | baking powder |
| 1/4 tsp | 1.3 ml | salt |
| 1 cup | 240 ml | buttermilk |
| 1 can (14 1/2 oz) | pitted tart cherries, drained | |
| 1/2 cup | 120 ml | chopped pecans or walnuts |
| 1 package (8 oz) | cream cheese, softened (frosting) | |
| 3 3/4 cups | 900 ml | confectioners' sugar (frosting) |
| 1 to 2 tsp | 5–10 ml | water (frosting) |
| 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 the butter and sugar until light and fluffy. Add the 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 the buttermilk, beating well after each addition. Fold in the cherries and pecans.
- Transfer the batter to the prepared pans. Bake at 350°F for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
- For the frosting, in a large bowl beat the cream cheese until fluffy. Add the confectioners' sugar and enough water to achieve spreading consistency. Tint with food coloring if desired. Spread frosting between the layers and over the top and sides of the cake. Garnish with additional pecans. Store in the refrigerator.
Nutrition Facts — 1 slice: 387 calories, 14 g fat (7 g saturated fat), 58 mg cholesterol, 192 mg sodium, 62 g carbohydrate (48 g sugars, 1 g fiber), 5 g protein.