Cherry Spice Cake With Cream Cheese Icing
You must treat yourself once in awhile and this cherry spice cake with cream cheese icing fits the bill. This moist and delicious cake is perfect for birthdays or when ever you need to make a dessert for someone special.
1 1/2 cups canned cherry pie filling
1/2 cup butter, softened
2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon Watkins Ground Nutmeg
1 teaspoon Watkins Ground Cinnamon
1/2 teaspoon Watkins Ground Cloves
1/2 teaspoon Watkins Ground Allspice
Watkins cooking spray
Cream cheese icing, recipe below
Directions for cake: preheat the oven to 350 degrees. Grease and flour or spray with cooking spray three 9 inch round cake pans. Place the cherry pie filling into the container of a food processor. Pulse until roughly chopped. In a large bowl, cream 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. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Place the pans on a wire rack to cool. Once the cakes have cooled enough to handle, tap them out of the pans and allow them to cool completely on the wire racks.
Cream Cheese Icing
2 (8 ounce) packages cream cheese, softened
1 cup butter, softened
3 tablespoons milk
1 tablespoon Watkins Vanilla Extract
8 cups sifted confectioners' sugar
Directions for frosting: combine the cream cheese, 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 icing between the layers and onto the sides and top of the cake.
Baking Tip: line your cake pans with wax or parchment paper, this ensures your cake won't stick to the bottom of the pan.
Naturally this cake tastes best made with Watkins vanilla, spices and cooking spray; you find them all in the online catalog.
1 1/2 cups canned cherry pie filling
1/2 cup butter, softened
2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon Watkins Ground Nutmeg
1 teaspoon Watkins Ground Cinnamon
1/2 teaspoon Watkins Ground Cloves
1/2 teaspoon Watkins Ground Allspice
Watkins cooking spray
Cream cheese icing, recipe below
Directions for cake: preheat the oven to 350 degrees. Grease and flour or spray with cooking spray three 9 inch round cake pans. Place the cherry pie filling into the container of a food processor. Pulse until roughly chopped. In a large bowl, cream 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. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Place the pans on a wire rack to cool. Once the cakes have cooled enough to handle, tap them out of the pans and allow them to cool completely on the wire racks.
Cream Cheese Icing
2 (8 ounce) packages cream cheese, softened
1 cup butter, softened
3 tablespoons milk
1 tablespoon Watkins Vanilla Extract
8 cups sifted confectioners' sugar
Directions for frosting: combine the cream cheese, 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 icing between the layers and onto the sides and top of the cake.
Baking Tip: line your cake pans with wax or parchment paper, this ensures your cake won't stick to the bottom of the pan.
Naturally this cake tastes best made with Watkins vanilla, spices and cooking spray; you find them all in the online catalog.
Sounds yummy!
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