This Simple Cherry Kirsch Cake recipe makes a real teatime treat

For the Cake:
4 eggs
3/4 cups sugar
1 cup butter
3 cups flour
1/4 cup milk
1 cup shredded carrots

Black Cherry Syrup:
1/2 cup Cherry kirsch
1/4 cup sugar

For The Cream Cheese Filling:
110g. cream cheese – softened
4 tbs. butter – softened
1/2 cup confectioner’s sugar

How to
For the Cake:
Preheat Oven to 180C:

Combine the sugar and butter in a mix master and mix until smooth. Add the eggs, shredded carrots and milk and continue to mix on low. Slowly, add the flour, while mixing on low.

Evenly fill two cake pans.

Bake 15 – 20 minutes or until a toothpick test comes out clean.

For the Cherry kirsch Syrup

Combine the kirsch and sugar in a small saucepan and gently heat over the stove until syrup is formed.

When the cakes are cooled gently poke holes in each layer and drizzle with the syrup.

For The Cream Cheese Filling:

Soften the cream cheese with a spoon and add the butter beating until smooth. Sift in the confectioner’s sugar and continue beating until smooth.

Fill one half of the cake with the cream cheese filling and top with the other half.

Dust the top of the cake with powdered sugar and a cherry.

Recipe courtesy of Foodista. Available under a Creative Commons Attribution License.

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