Cherry Spice Cake

Cherry Spice Cake

8
Barbara Pohozoff 2

"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."
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Ingredients

35 m servings 706 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 706 kcal
  • 35%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 110.8g
  • 36%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 10 Ratings

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Most helpful positive review

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...

Most helpful critical review

I was really disappointed in this recipe, I thought it sounded delicious. First of all, I only have 2 9" pans so that's what I used and it was fine. If you used 3 pans I guess it would come ou...

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...

fantastic!!!

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...

FANTASTIC!! WONDERFUL!!! This recipe is really great, I took this to a Christmas party, and got RAVE reviews! The only thing I changed, was less sugar in the icing (probably only 2-3 cups of p...

I was really disappointed in this recipe, I thought it sounded delicious. First of all, I only have 2 9" pans so that's what I used and it was fine. If you used 3 pans I guess it would come ou...

This is an excellent cake! It's very moist. Here's why you use 3 cake pans - the fruit filling makes it very heavy and dense. If you put all the batter in 2 pans (like I did!) your cake is go...

This is literally the best spice cake I've ever had. (I know. One hell of a hurdle to get over..) But that's saying anything negative about it. I could categorize Carrot Cake into the same c...

I made this in my Bundt pan after reading several reviews suggesting it, but it was too dense for me. Might have been better as a layer cake... (That's what I get for making alterations before t...