Lemon/ Cherry Cake ingredients:
1 cup butter
3 cups sugar
5 eggs
4 cups flours
1 cup buttermilk
1 teaspoon baking soda
Juice of one large or two small lemons
Zest of one lemon
1/2 cup kirsch
Cream butter and sugar, add lightly beaten eggs, then lemon(juice and zest), then buttermilk. Sift flour and soda together and slowly add to wet ingredients. Then add the Kirsch to thin batter.
Bake on 375 until lightly browned and done in the center.
After it cools top with blackberry glaze:
1/4 cup blackberry jam mixed with 2 Tablespoons kirsch. Brush onto bottom cake layer, fill the center with fresh berries, put the layers together, then add glaze to top layer.
Aler glaze has soaked in, top with lemon butter cream frosting:
1/4 cup soft butter
1/4 cup cream or half and half
A couple drops real vanilla
2 Teaspoons lemon juice
3 cups powered sugar
Roll fondant to the thickness of a piece of card stock, cover the cake and smooth. Decorate with fondant shapes made earlier and allowed to dry. Use frosting to 'stick' decorations to cake.
