Cherry Spice Cake
A rich, spiced cherry cake layered with raisins and pecans, perfect for festive gatherings or special occasions, offering a delightful blend of fruity and warm flavors.
Ingredients
Instructions
- Mix the ingredients in the order listed.
- Pour the batter into prepared pans and bake at 350°F until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool before assembling or serving.
Tips & Substitutions
For a lighter cake, consider substituting half of the margarine with unsweetened applesauce. If you're short on self-rising flour, combine 3 cups of all-purpose flour with 1.5 tablespoons of baking powder and a teaspoon of salt. Adding a splash of vanilla extract can enhance the flavor profile. Make sure to chop the cherries and pecans finely to ensure even distribution in the batter.
Serving Suggestions
This Cherry Spice Cake is delightful on its own, but you can serve it with a dollop of whipped cream for added richness. It pairs beautifully with a scoop of vanilla ice cream or a side of Cottage Cheese Waldorf Salad for a refreshing contrast. Enjoy it as a dessert or with your afternoon tea.
Storage & Reheating
Store leftover Cherry Spice Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, simply slice and place in a microwave for about 15-20 seconds, or warm in the oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Spice Cake contains roughly 1354 calories, with 17g protein, 178g carbohydrates, and 74g fat. It is an excellent source of dietary fiber (109% of the Daily Value), iron (51% of the Daily Value), and calcium (46% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 720mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of canned?
Yes, you can use fresh cherries! Just make sure to pit and chop them before adding to the batter. Fresh cherries will provide a burst of flavor and a lovely texture in the cake. Adjust the sugar slightly if using tart varieties.
What can I substitute for pecans?
If you don't have pecans on hand, walnuts or almonds can be great substitutes. Both will add a nice crunch to the cake. For a nut-free version, simply omit the nuts or use seeds like sunflower seeds for added texture without the allergens.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. It should also be lightly golden brown on top and spring back when gently pressed. Keep an eye on it, as baking times may vary depending on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).