Cherry Spice Cake

Spicy Cake, Sour Cherries - all topped with Cream Cheese Frosting.  Yummy.  If you don't have buttermilk, get buttermilk powder.  If you use buttermilk powder, put it in with the dry ingredient mixture and use the water you would mix it in as the alternate when combining with the creamed sugar.

1/2 Cup Butter, softened
1 1/2 Cup Sugar
2 Large Eggs
1 Cup All Purpose Flour
1 Cup Cake Flour
1 Tsp Ground Cinnamon
1/2 Tsp Ground Nutmeg
1/2 Tsp Baking Soda
1/4 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Buttermilk
14.5 Ounces Pitted Tart Cherries, drained and lightly chopped
1/2 Cup Chopped Pecans

Frosting:
8 Ounces Cream Cheese, softened
3 1/2 Cups Confectioners Sugar
2 Tsp Half and Half
1 Tsp Vanilla
Diced Walnuts

Grease and flour two 9 x 3 inch cake pans, set aside.

Heat oven to 350 degrees.  In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine the flour, cinnamon, cloves, baking soda, baking powder and salt.  Add to the creamed mixture alternately with the buttermilk, beating well after each addition.  Fold in cherries and walnuts.

Bake for 30 to 35 minutes until toothpick inserted in center comes out clean.  Cool in pan for 10 minutes then remove to a rack and cool completely.

For frosting, put cream cheese in a large bowl and whip.  Add sugar and combine thoroughly.  Add vanilla and half and half.  Spread between lawyers and over cake.  Top with additional walnuts.