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Cherry Spice Cake

 Cherry Spice Cake
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. I like to use cream cheese frosting, but when my mother was growing up, my grandma frosted the cake with butter cream.—Laurie Sanders, Manchester, Michigan
16 ServingsPrep: 30 min. Bake 25 min. + cooling


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 can (14-1/2 ounces) pitted tart cherries, drained
  • 1/2 cup chopped pecans or walnuts
  • 1 package (8 ounces) cream cheese, softened
  • 3-3/4 cups confectioners' sugar
  • 1 to 2 teaspoons water
  • 2 to 3 drops red food coloring, optional
  • Additional chopped pecans, optional


  • 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

2 of 2

Cherry Spice Cake (continued)

Directions (continued)

  • 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.
  • Yield: 16 servings.
Nutritional Facts: 1 slice equals 387 calories, 14 g fat (7 g saturated fat), 58 mg cholesterol, 192 mg sodium, 62 g carbohydrate, 1 g fiber, 5 g protein.