Our annual holiday cake takes special meaning this year.
Theredbirdcookies add a nostalgically sweet finishing touch.
Coat 3 (8-inch) round cake pans with baking spray; line bottoms using parchment paper.
Credit:Victor Protasio; Food Stylist: Torie Cox; Prop Stylist: Lydia Pursell
Pour pineapple through a fine mesh strainer set over a large bowl, and press solids to extract juice.
Transfer pineapple to a cutting board, and finely chop.
Add pineapple to strained juice in bowl.
Credit:Robby Lozano; Food Stylist: Torie Cox
Add pineapple mixture to flour mixture; whisk until nearly combined.
Fold in cherries and pecans.
Divide batter evenly among prepared pans (about 2 2/3 cups per pan).
Gently tap bottoms of pans on a countertop a few times to remove air bubbles.
Let cool in pans on wire racks 10 minutes.
Reduce mixer speed to low, and gradually add powdered sugar, beating until combined after each addition.
Add vanilla, and increase mixer speed to medium-high; beat until fluffy, 1 to 2 minutes.
Using a serrated knife, trim domed tops of Cake Layers; discard trimmings.
Remove and discard parchment paper.
Top with second layer, trimmed side up, and spread with 1 1/4 cups Frosting.
Top with third layer, trimmed side down.
Spread a very thin layer of Frosting over top and sides of cake to form a crumb coat.
Chill, uncovered, until Frosting is mostly set, 30 to 40 minutes.
Remove cake from refrigerator.
Spread remaining Frosting over top and sides of cake.
Arrange rosemary, sage, bay leaves, and cinnamon sticks around top and bottom of cake.
Marzipan Pinecones
ACTIVE 10 MIN.
TOTAL 10 MIN.
MAKES 2
Divide 2 Tbsp.marzipanin half, and roll 1 Tbsp.
of the marzipan between your hands into an egglike shape.
Place on a small piece of parchment paper.
Starting at 1 pointed end of marzipan, insertsliced almondsin overlapping, shingled rows to create a pinecone-like exterior.
Repeat with remaining 1 Tbsp.
marzipan and additional sliced almonds.
Store in an airtight container up to 3 days.
Robby Lozano; Food Stylist: Torie Cox
