Monday, October 22, 2012

Cherry Spice Cake

Makes 16 servings

1/2           cup butter , softened
1-1/2        cup sugar
2               eggs
2              cups  all-purpose flour
1              teaspoon ground cinnamon
1              teaspoon ground cloves
1/2           teaspoon baking soda
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
2to 3        drops red food coloring (optional)
Additional chopped pecans , optional

1)     Line two 9-inch round baking pans  with wax paper .Grease   and flour  the pans  and paper ; set aside .
2)      In a large tbowl  , 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 cream mixture  alternately  with buttermilk  , beating well after each mixture  . Fold in cherries and pecans .
3)      Transfer the batter to prepared pans . Bake  at 350* for 25 to 30 minutes  or until toothpick  inserted  in the center  comes out clean . Cool for 10 minutes  before removing  from pans  to wire racks  to cool completely .
4)      FOR THE 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 .
Good dessert to keep on hand  , holidays are upon us .

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