Cherry Spice Cake

Cherry Spice Cake

7 Reviews 2 Pics
  • Cook

    35 m
  • Ready In

    35 m
LADYBABSALOT
Recipe by  LADYBABSALOT

“An elegant three layer cake that is moist and spicy and frosted with a delicious cream cheese frosting. This is a family favorite at Christmas in our household! I cut red and green candied cherries in half and decorate the top in a wreath pattern.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Place the cherry pie filling into the container of a food processor. Pulse until roughly chopped.
  2. In a large bowl, mix butter and white sugar until light and fluffy. Add eggs one at a time, mixing well after each one. In a separate bowl, sift together the flour, baking soda, nutmeg, cinnamon, cloves and allspice. Alternate stirring in the dry ingredients and cherry pie filling. Stir just until blended. Divide the batter evenly between the three pans.
  3. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pans on a wire rack. When the cakes have cooled enough to handle, tap them out of the pans and allow them to cool completely on the wire rack.
  4. To make the frosting, combine the cream cheese, 1 cup butter, milk and vanilla in a large mixing bowl. Beat with an electric mixer until blended. Gradually mix in the sugar, stirring until smooth. Spread frosting between the layers and onto the sides and top of the cake.

Share It

Reviews (7)

Rate This Recipe
Mawaddah
19

Mawaddah

This cake is just marvellous, however I did tweak it up a bit. As I was creaming the butter and sugar together the butter had looked like wayyyy too little as it was only 1/2 cup to 2 cups sugar, and so I threw in 1/2 cup of cream cheese and creamed it with the sugar until fluffy. Also instead of baking it in 3 pans I baked it in a bundt pan. The result, a wonderful scrumcious yummy moist cake. Everyone loved it!

A.OWENS
12

A.OWENS

fantastic!!!

awesome in tummy
10

awesome in tummy

First I must say I'm not a big fan of cake. That said, I thought this was fabulous! It sounded wonderful so I had to try it. I put it in a bundt pan and it came out beautiful. I cut the frosting in half and I still had plenty left over. I must say that the frosting was of a too soft consistency and was almost running off the cake. I have had better cream cheese frosting. I will use my own recipe for that the next time. I also used the whole can of cherries.(Comstock) The cake was super moist. Next time I'll maybe get 2 cans of cherries, drain the sauce off 1 can and add some whole cherries to it. I would like more cherry flavor. I took leftovers to work and the girls all flipped over it. My family really enjoyed it too. Great recipe and thanks for sharing!

More Reviews

Similar Recipes

Cherry Pound Cake
(119)

Cherry Pound Cake

Never Fail Applesauce Spice Cake
(113)

Never Fail Applesauce Spice Cake

New Duchess Spice Cake with Maple Buttercream Frosting
(98)

New Duchess Spice Cake with Maple Buttercream Frosting

Cherry Coffee Cake
(25)

Cherry Coffee Cake

Cherry Cream Cheese Cake
(27)

Cherry Cream Cheese Cake

Maraschino Cherry Nut Cake
(7)

Maraschino Cherry Nut Cake

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 706 cal
  • 35%
  • Fat
  • 28.1 g
  • 43%
  • Carbs
  • 110.8 g
  • 36%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cherry Pound Cake

>

next recipe:

Cherry Coffee Cake