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Cherry-Filled Ornament Cake

Cherry-Filled Ornament Cake

A baked from-scratch almond cake, with a tender buttery crumb and a whipped cream filling. Glazed with vanilla cream and decorated to resemble an ornament for a special Christmas dessert centerpiece.


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15 min
Prep Time
02 hrs 15 min
Total Time
16
servings

Ingredients

Cake

2 3/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups sugar

2/3 cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

1 teaspoon almond extract

1 1/4 cups milk

Filling

1 3/4 cups Land O Lakes® Heavy Whipping Cream

1/2 cup powdered sugar

3 tablespoons maraschino cherry juice

1 cup maraschino cherries, coarsely chopped

Glaze

5 cups powdered sugar

1 teaspoon vanilla

1/2 teaspoon almond extract

6 to 8 tablespoons Land O Lakes® Half & Half

Decorations

Decorator candies

Decorator frosting

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside.

  2. STEP 2

    Combine flour, baking powder and salt in bowl; set aside.

  3. STEP 3

    Combine sugar and 2/3 cup butter in bowl; beat at medium speed until well mixed. Add eggs and 1 teaspoon almond flavoring; beat at high speed until well mixed. Add flour mixture alternately with milk, beating at low speed after each addition.

  4. STEP 4

    Spread batter evenly into prepared pans. Bake 30-33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove to cooling racks. Cool completely.

  5. STEP 5

    Cut each cake in half horizontally making 2 layers each; set aside.

  6. STEP 6

    Place whipping cream in bowl; beat at medium speed until slightly thickened. Add 1/2 cup powdered sugar; continue beating until stiff peaks form. Add maraschino cherry juice; continue beating until well mixed. Gently stir in maraschino cherries.

  7. STEP 7

    Place 1 layer onto serving plate, cut-side up. Place strips of waxed paper under edges of cake. Spread 1 cup filling over top. Place second layer over filling, cut-side down; spread 1 cup filling over top. Place third layer over filling, cut-side up; spread 1 cup filling over top. Place remaining layer over filling; cut-side down. Cover with plastic food wrap; refrigerate 15 minutes.

  8. STEP 8

    Combine 5 cups powdered sugar, vanilla and 1/2 teaspoon almond extract in bowl. Add enough half & half for a thick glaze consistency; beat at low speed until well mixed. Spread glaze over top of cake, allowing glaze to flow over sides, covering top and sides completely. Let stand until glaze is set; remove waxed paper strips from bottom edge of cake. Decorate as desired. Store refrigerated.

Tip #1

- If using dark cake pans, reduce oven temperature to 325°F.

Tip #2

- To make ahead, prepare cake layers as directed; do not slice. Wrap each in plastic food wrap; refrigerate up to 2 days or freeze up to 2 weeks. If frozen, thaw at room temperature 30 minutes; slice cakes into layers. Prepare filling and glaze as directed. Assemble cake as directed.

Nutrition (1 serving)

520 Calories
20 Fat (g)
85 Cholesterol (mg)
300 Sodium (mg)
83 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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