Cherry Spice Cake Recipe

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Cherry Spice Cake Recipe
Cherry Spice Cake Recipe photo by Taste of Home
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Cherry Spice Cake Recipe

Read Reviews
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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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake 25 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large 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
  • FROSTING:
  • 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

Directions

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 in 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.
Originally published as Cherry Spice Cake in Taste of Home Christmas Annual Annual 2011, p124

Nutritional Facts

1 slice: 387 calories, 14g fat (7g saturated fat), 58mg cholesterol, 192mg sodium, 62g carbohydrate (48g sugars, 1g fiber), 5g protein.

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large 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
  • FROSTING:
  • 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
  1. Line two 9-in. round baking pans with waxed paper. Grease and flour the pans and paper; set aside.
  2. 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.
  3. Transfer batter to prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. 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.
Originally published as Cherry Spice Cake in Taste of Home Christmas Annual Annual 2011, p124

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Reviews forCherry Spice Cake

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grandma karyn User ID: 6889895 267950
Reviewed Jun. 13, 2017

"I enjoyed it but HB didn't It seemed to get moister on day two. It is more bread like. But as I said I enjoyed it very much."

MY REVIEW
sunsugar User ID: 1535565 258487
Reviewed Dec. 22, 2016

"Everyone in my family loved this cake. I've been asked a couple times since to make it again. I loved it."

MY REVIEW
salisuz User ID: 8868466 257613
Reviewed Dec. 3, 2016

"I made this cake n2 a loaffer (bread) and needs some work done to it... the frosting was way too sweet and heavy - I will make this again - as bread or cupcakes and add a thin layer of glaze to the top(s)!"

MY REVIEW
perkshar User ID: 6270228 247309
Reviewed Apr. 20, 2016

"My family moved to a farm in 1952 that had tart cherry trees along with many other fruit trees. My mother had no recipes for tart cherries at the time so a neighbor lady gave her a recipe for Cherry cake. It is very similar to this recipe with just a few minor changes, for instance allspice instead of cloves, and plain milk instead of buttermilk. A few ingredients amounts differed somewhat also, but basically the same. I have made my mother's recipe for this cake on many special occasions over the years and my family and relatives have always loved it. I am going to make it using your recipe and see if there is any difference in the taste. But on the whole, it is a very delicious cake."

MY REVIEW
Joan1908 User ID: 8323333 241607
Reviewed Jan. 12, 2016

"I've been making this for years, but with only 1/2 C. of sugar. I bake it in a 9 x 13 pan and use brown sugar frosting. It's my husbands favorite. His mother gave me the recipe 58 years ago."

MY REVIEW
cher65 User ID: 8271444 240411
Reviewed Dec. 28, 2015

"I was not at all happy with this recipe. The cake was very dense and heavy and had no taste. I did not feel that the cherries added enough moistness. The frosting was too sweet .will not make again"

MY REVIEW
kellibd User ID: 3938642 235542
Reviewed Oct. 24, 2015

"A perfect cake for special occasions and not fussy to make either. The cherries keep it nice and moist."

MY REVIEW
DDPLoeches User ID: 1536323 177355
Reviewed Oct. 4, 2013

"Everyone really enjoyed this cake. I was surprised that the cherries and spices went together so well."

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