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
FROSTING :
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 .
