Moist Cherry Spice Cake with Cream Cheese Frosting

Instructions

1. 1

   Preheat oven to 350°F. Line two 9-inch round baking pans with parchment paper and grease and flour the pans and paper.

2. 2

   In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.

3. 3

   In a separate bowl, whisk together the flour, cinnamon, cloves, baking soda, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the buttermilk, beating well after each addition. Fold in the cherries and pecans.

4. 4

   Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and let cool completely on wire racks.

5. 5

   For the frosting, beat the cream cheese in a large bowl until fluffy. Gradually add the confectioners' sugar and 1-2 teaspoons of water, beating until the frosting reaches a smooth, spreadable consistency. Tint with food coloring, if desired. Spread the frosting between the cake layers and over the top and sides of the cake. Garnish with additional chopped pecans, if desired. Refrigerate the cake until ready to serve.