About this recipe: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.
1 (390g) tin cherry fruit filling
125g butter, softened
400g caster sugar
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
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Method Prep:30min › Cook:35min › Ready in:1hr5min
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.
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.
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.
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.