Full Moon Recipe for December: Spiced Cherry Cake

It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular treat holds for me.

  • The Ingredients
    • 1/2 cup unsalted butter, softened
    • 1 cup white, granulated sugar
    • 1/2 cup light brown sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 tablespoon honey
    • 2 cups all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon allspice
    • 1 teaspoon ground cloves
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 cup buttermilk
    • 1 can (14-1/2 ounces) pitted tart cherries, drained
    • 1/2 cup finely chopped pecans
  • The Way of Preparing
    1. Preheat oven to 350°F/175°C/Gas Mark 4.
    2. Grease and flour two nine inch pans.
    3. Add a circle of parchment paper to the bottom of each pan.
    4. Set aside for now.
    5. In a large bowl, cream together the butter and sugar until light and fluffy.
    6. Add the eggs one at a time. Beat well after each addition.
    7. Stir in the honey and vanilla extract.
    8. Sift together the flour, cinnamon, cloves, allspice, baking soda, baking powder and salt.
    9. Alternate between your dry mixture and the buttermilk, adding each in to the creamed mixture.
    10. Do not over beat, but mix until no streaks of flour or buttermilk remain.
    11. Fold in the cherries and pecans.Pour the batter to your prepared pans.
    12. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
    13. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • Notes
    • How to make better: experiment! Add some orange zest for a fruity kick.
    • Use Amarena cherries, but drain them well and add an extra tablespoon of flour your mix if you do. Use the syrup to make your frosting!
    • I frost it with either a freshly whipped cream and/or cream cheese icing.
    • These also make fantastic cupcakes.


I’ve made this exactly three times and I wanted to eat the whole gorram thing each time.

I like serving it as a four layer cake with a thin layer of cream cheese frosting between the layers and a sprinkling of fresh chopped cherries in between. If you’re going to cut the cakes in half, wait until they are cooked completely or you’re going to have a mess on your hands.

This is a great cakes and ale for any self-love rituals, lust rituals, or prosperity rituals.

Happy baking and Blessed Be!

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