Sweetheart Cherry Cake with Lemon Rose Buttercream

I had a cake pan giveaway last week for the Lucky Leaf Pie Filling company. 10 pans got given away and as I type, I realize what a blessing it is to be able to share my love on this blog. Hopefully all of you who read know what an influence your love and prayers have been to me. Especially this time of year when we seem to focus on love...I just want you all to know that I love you. Maybe I don't know you, I've never met most of you...but the comments and emails I receive truly make me smile. Thank you for being part of my life. A life I truly don't take for granted. I made this cake for my kids. It just seems like it's been a while since I made them something truly special. So I decided I would try this recipe that Luck Leaf sent me.

The cake was lusciously moist (with no added fat, besides what was in the cake mix...and slathered all over it in the form of butter cream.)

Look how festive Valentine it is. I think everyone should make one. Oh...and if you send me a picture of your cake, I will probably be more than happy to put it on my blog...but you have to use Lucky Leaf pie filling. After all, it's what's inside that counts, right? Please say, "right". I just ate a huge slice of cake and now have this "you're going to be fat" feeling. You know the one? I'm not eating another...not, not, not. Oh dang it. How can I resist?

So...here's what you need...

Sweetheart Cherry Cake

Adapted from the original cherry cake recipe by the Lucky Leaf Pie Filling Co.:

1 (18.25 oz) dry white cake mix (I used homemade cake mix)

2 large eggs

1tsp baking powder

1 tsp vanilla

2 tsp orange zest

1 tsp rum extract

1 (21 oz) can Lucky Leaf Premium Cherry Pie filling

Preparation:

Preheat oven to 325 degrees. Lightly grease a 9inch by 2 1/2 inch heart shaped cake pan (I used Wilton). Mix together on medium speed, dry cake mix, eggs, baking powder, zest, extracts and 1/2 can of cherry pie filling until moistened. Fold in the remaining 1/2 can of cherry pie filling by hand until blended. Batter should appear thick. Pour batter into pan and level with a spatula.

One thing I noticed right away, was how many cherries where in this filling and how fresh it tasted. I loved it!

Bake for 65-75 minutes, until an inserted toothpick comes out clean. Remove cake from the oven and allow to cool completely in the pan. Invert cake onto a serving platter to decorate.

Lemon Rose Butter cream

Adapted from the original recipe by the Lucky Leaf pie filling company

1 cup softened butter (use the real stuff)

1 tsp Watkins double strength vanilla

1 tsp rose water

1/8 tsp orange brandy oil

zest of one lemon

4 cups (1 lb) confectioners sugar (sifted)
2-4T buttermilk

For icing:

Cream together butter and extracts. Slowly add the sifted confectioners' sugar, beat well. Add 2T buttermilk, mix well. If needed continue to add buttermilk 1T at a time until icing is smooth and spreadable.

I micro plane zest one lemon over the top of the prepared frosting. What is it about the smell of lemon that makes me want to run through a field of wild flowers with a bouquet of pansies? Just curious.

It's such a bright addition to frosting. Especially this one that I won't be piping through a pastry bag aka "cake decorator" bag.

Once you've stopped sniffing the lemon zest, wipe the yellow substance off your nose. Proceed to mix it into the frosting. Wait. That sounded bad. Don't put the stuff from your nose in the frosting...just the zest that was already there. Goodness sakes...don't do everything I say to do. Wait...send me a million dollars. Do that.

When cake is cooled completely, spread frosting over the top and sides of the cake. You can also just use icing on all the sides of the cake, then evenly spoon 1/2 can of additional cherry pie filling over the top (keeping the pie filling about one inch from the edge of the cake). Pat slices of almonds, chopped nuts, or mini chocolate chips onto the sides.

Happy Valentines Day...a bit early. It's never too early to show someone you love them.

There you go.