Sweetheart Spice Cake Recipe
The flavor of this Sweetheart Spice Cake recipe has played on my senses so much that I hardly ever go for any other Sweetheart Spice Cake recipe. If it is an impressive Dessert that you require, then this dish is the answer. Roll up your sleeves and try this yummy Sweetheart Spice Cake recipe.
Ingredients
Butter
1 cup sugar
3 eggs
1/2 cup light molasses
2 3/4 cups sifted cake flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
Milk
1 1/2 tablespoons grated orange rind
3/4 cup cherry preserves
1 recipe Sweetheart Frosting
1 cup shredded coconut
Red food coloring
Directions
Cut 2 pieces waxed paper to fit bottoms of 2 heart-shaped cake pans that measure 9 inches at widest part and 1 1/2 inches in depth.
Grease bottoms of pans with butter; place waxed paper over butter.
Grease waxed paper with butter; coat lightly with flour.
Place 3/4 cup butter in large mixer bowl; beat with electric mixer until light.
Add sugar gradually; beat until smooth after each addition.
Add eggs one at a time; beat well after each addition.
Stir in molasses until well blended.
Sift flour with soda, cinnamon, and salt.
Add to egg mixture alternately with 1 cup milk; beat well after each addition.
Stir in orange rind.
Pour batter into prepared pans.
Bake in preheated 350°F oven 30 to 35 minutes or until cake tester inserted in center comes out clean.
Cool in pans 5 minutes.
Invert onto wire racks; remove waxed paper carefully.
Cool completely.
Spread cherry preserves between layers; frost sides and top of cake with Sweetheart Frosting.
Place coconut in pint jar.
Add 1/2 teaspoon of milk and enough food coloring for desired tint.
Cover jar; shake vigorously until coconut is tinted.
Decorate top edge and base of cake with coconut.
Grease bottoms of pans with butter; place waxed paper over butter.
Grease waxed paper with butter; coat lightly with flour.
Place 3/4 cup butter in large mixer bowl; beat with electric mixer until light.
Add sugar gradually; beat until smooth after each addition.
Add eggs one at a time; beat well after each addition.
Stir in molasses until well blended.
Sift flour with soda, cinnamon, and salt.
Add to egg mixture alternately with 1 cup milk; beat well after each addition.
Stir in orange rind.
Pour batter into prepared pans.
Bake in preheated 350°F oven 30 to 35 minutes or until cake tester inserted in center comes out clean.
Cool in pans 5 minutes.
Invert onto wire racks; remove waxed paper carefully.
Cool completely.
Spread cherry preserves between layers; frost sides and top of cake with Sweetheart Frosting.
Place coconut in pint jar.
Add 1/2 teaspoon of milk and enough food coloring for desired tint.
Cover jar; shake vigorously until coconut is tinted.
Decorate top edge and base of cake with coconut.
