Easy-to-Bake Cherry Cake & Cream Cheese Icing
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Ingredients
-
1/2 cup
buttermilk
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2 cups
Shawnee Best all-purpose flour
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1/2 teaspoon
allspice, ground
-
1/2 teaspoon
cloves, ground
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1 teaspoon
salt
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1 1/2 sticks
butter, unsalted
-
1 1/2 cups
sugar
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3
large eggs
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15 ounce can
pitted dark sweet cherries, drained and chopped, discard the juice
This cake is moist and simply cherry-licious. Great for a party or just because.
Directions
- Preheat oven to 350°F and grease a 9×13 baking pan.
- Stir the baking soda into the buttermilk and set aside.
- Whisk together the flour, allspice, cloves and salt; set aside.
- Cream the butter and sugar until light and fluffy (about 3-4 minutes, depending on mixer speed)
- Add eggs one at a time, mixing briefly on low speed after each one. Add the buttermilk and stir until incorporated.
- Combine the dry ingredients with the liquid ingredients and mix until blended. Fold in the cherries.
- Spoon the batter into the pan and smooth into the corners and on top. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
