Layer Cake with a Pecan Cherry Filling

    1 hour 30 minutes

    This is a deliciously three layer cake with a rich filling that contains pecans and cherries, along with macaroon crumbs, almonds, lemon juice and orange zest.

    12 people made this

    Serves: 12 

    • Cake
    • 2 3/4 cups (350g) self raising flour
    • 1 tablespoon baking powder
    • 1 1/4 teaspoons salt
    • 7 egg yolks
    • 170g butter, softened
    • 2 cups (440g) white sugar
    • 1 1/4 cups (285ml) milk
    • 2 teaspoons vanilla essence
    • To Assemble
    • 1 batch cream cheese style icing
    • 1/2 cup crushed macaroon biscuits
    • 1/2 cup chopped pecans
    • 1/4 cup chopped blanched almonds
    • 12 glace cherries, quartered
    • 2 teaspoons lemon juice
    • 1 teaspoon orange zest

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour three 20cm round cake tins.
    2. In small bowl combine flour, baking powder and salt. In another small mixer bowl beat egg yolks until thick and lemon coloured; set aside.
    3. In large mixer bowl combine butter and sugar. Beat until very light and fluffy, scraping bowl occasionally. Beat in egg yolks. With mixer at low speed add dry ingredients alternately with milk and vanilla, starting and ending with dry ingredients. Divide evenly among prepared tins. Spread to edges.
    4. Bake for 20 to 25 minutes until golden. Let cool in their cake tins for 10 minutes. Turn out onto wire racks to cool completely.
    5. To Assemble: Take one third of the icing and place it in a mixing bowl with the macaroon crumbs, pecans, almonds, cherries, lemon juice and orange zest. Fold together until thoroughly blended. Use this mixture as the filling between the three cake layers.
    6. Use the remaining 2/3 of the icing to cover the tops and sides of the cake.

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    Reviews in English (8)


    mmmmm!!!! this cake is realllly good, at least the cake part is (no frosting/filling). i'm usually very skeptical about yellow cakes though because they tend to be a bit dense but this recipe turns out very well. the cake is very light, fluffy, and tender; not too sweet either! try it, it's so good!  -  09 Jun 2005  (Review from Allrecipes USA and Canada)


    This cake was very very was soft,moist,and very very tasty!i had 6 yolks instead of the 7 yolks in the recipe and it came out GREAT!!I have already copied it down in my recipe book.oh,and the next time,i might add raisins,and nuts to it.i love cakes with raisins and nuts.also,i would reduce the sugar by 1/4 cup.i didn't make the icing-didn't have the ingredients.but it tasted sooo good without it,you can have it just like that!for a snack,or a mid-morning munchie....but definitely a keeper.  -  06 Oct 2005  (Review from Allrecipes USA and Canada)


    My grandmother used to make this cake for my dad and his brothers when they were growing up. On Dad's 75th birthday, I found this recipe and made it for him. The smile on his face went from ear-to-ear and he said that the cake was as good as he remembered. My mom complimented me immediately on making the 7-Minute Frosting. She knew what it was just from looking at the cake. When my grandmother made this cake using egg yolks, she would also make an angel food cake to use the egg whites. One day I'll try that. I now have to find a cake stand that will do justice to this beautiful cake. Thank you for posting this wonderful recipe.  -  02 Sep 2011  (Review from Allrecipes USA and Canada)