Cherry Spice Layer Cake

    (10)
    1 hour 5 min

    An elegant three layer cake that is moist and spicy and iced with a delicious cream cheese icing. This is a family favourite at Christmas in our house! I cut glace cherries in half and decorate the top in a wreath pattern.


    12 people made this

    Ingredients
    Serves: 16 

    • 1 (390g) tin cherry fruit filling
    • 125g butter, softened
    • 400g caster sugar
    • 2 eggs
    • 300g plain flour
    • 1 1/2 teaspoons bicarb of soda
    • 1 1/2 teaspoons ground nutmeg
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground allspice
    • 1 1/2 (300g) tubs cream cheese, softened
    • 225g butter, softened
    • 3 tablespoons milk
    • 1 tablespoon vanilla extract
    • 1kg sieved icing sugar

    Method
    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour three 23cm sandwich tins. Place the cherry filling into the container of a food processor. Pulse until roughly chopped.
    2. In a large bowl, mix butter and caster sugar until light and fluffy. Add eggs one at a time, mixing well after each one. In a separate bowl, sieve together the flour, bicarb, nutmeg, cinnamon, cloves and allspice. Alternate stirring in the dry ingredients and cherry fruit filling. Stir just until blended. Divide the cake mixture evenly between the three tins.
    3. Bake for 30 to 35 minutes in the preheated oven, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tins on a wire rack. When the cakes have cooled enough to handle, tap them out of the tins and allow them to cool completely on the wire rack.
    4. To make the icing, combine the cream cheese, 225g 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.
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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (9)

    Christiaan
    0

    1 kg of icing sugar? Seems very much to me!  -  18 Nov 2009

    by
    20

    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!  -  22 Dec 2006  (Review from Allrecipes US | Canada)

    by
    13

    fantastic!!!  -  18 Dec 2006  (Review from Allrecipes US | Canada)

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