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