Cherry Spice Cake
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
44
Spice
63
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 cups
Cherry Pie Filling (canned)1 cup
Butter (softened)2 cups
White Sugar2
Eggs2.5 cups
All-Purpose Flour1.5 tsps
Baking Soda1.5 tsps
Ground Nutmeg1 tsp
Ground Cinnamon1 tsp
Ground Cloves1 tsp
Ground Allspice3 tbsps
Milk1 tbsp
Vanilla ExtractDirections:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Grease and flour three 9 inch round cake pans
3
Place the cherry pie filling into the container of a food processor
4
Pulse until roughly chopped
5
In a large bowl, mix butter and white sugar until light and fluffy
6
Add eggs one at a time, mixing well after each one
7
In a separate bowl, sift together the flour, baking soda, nutmeg, cinnamon, cloves and allspice
8
Alternate stirring in the dry ingredients and cherry pie filling
9
Stir just until blended
10
Divide the batter evenly between the three pans
11
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean
12
Cool in the pans on a wire rack
13
When the cakes have cooled enough to handle, tap them out of the pans and allow them to cool completely on the wire rack
14
To make the frosting, combine the cream cheese, 1 cup butter, milk and vanilla in a large mixing bowl
15
Beat with an electric mixer until blended
16
Gradually mix in the sugar, stirring until smooth
17
Spread frosting between the layers and onto the sides and top of the cake