Spiced Pecan Cake with Pecan Frosting
My husband loves pecans in his baked goods. I will make this cake on Wednesday for his birthday.
Don't let the long recipe discourage you,read it through and you'll realize it's not really difficult. I sometimes omit the glaze and the cake is fine.
Let me warn you,this is a delicious,RICH cake.
I normally use butter when baking but note the message from Chef Paul re margarine in the frosting.
- 2 c coarsely chopped pecans
- 1/4 c light brown sugar,packed
- 2 t. ground cinnamon
- 1 t. ground nutmeg
- 4 t. unsalted butter,softened
- 2 t plus 2 t. vanilla
- 1 1/2 sticks unsalted butter
- 2 c sugar
- 3 c sifted all-purpose flour
- 2 t. baking powder
- 1 c plus 2 t. milk
- 3 egg whites
- 1 c water
- 1/2 c sugar
- 1 t. vanilla
- combine water and sugar in small saucepan; bring to a boil. remove from heat and stir in vanilla .
- 1 1/2 c sugar
- 3/4 c water
- 8 egg yolks
- 3/4 pound(3 sticks) margarine,softened
- 2 1/2 c powdered sugar
- 4 1/2 t. vanilla
- 2 1/2 c coarsely chopped pecans,dry roasted until dark in color,cool
degrees for 10 minutes, stirring occasionally.
In a medium-size bowl combine the brown sugar, cinnamon, and nutmeg. Then mix in the 4 tablespoons butter. Add the roasted pecans to the butter mixture and coat them thoroughly. Return mixture to pan and roast for 10
minutes more, stirring once or twice. Stir in 2 tablespoons vanilla and
roast 5 minutes more. Remove from oven and set aside.
In large bowl of electric mixer cream the 1 1/2 sticks butter and 1 1/2
cups sugar on high speed until very light and fluffy, about 6 to 8 minutes.
In a separate bowl sift together the flour and baking powder. In a third
bowl combine the milk and the remaining 2 teaspoons vanilla. Add the
flour mixture and milk mixture alternately to the butter mixture, beating
on high speed until well blended and scraping the bowl sides between
additions. Stir in the pecans.
In a separate bowl whip the egg whites on high speed until frothy, about
30 seconds. Add the remaining 1/2 cup sugar and continue beating until
mixture is stiff and holds peaks, about 2 minutes. Gently fold egg whites
into the batter, a third at a time.
Spoon batter into 3 greased and lightly floured 8-inch round cake pans
(1 1/2 inches deep). Spread batter so it is slightly lower in the center
(since it peaks in the center during cooking).
Bake at 350 degrees F until a toothpick inserted near the center comes out clean, about 40 minutes.
Let cool 10 minutes, then carefully remove from pans and place on a
wire rack; cool thoroughly.
Brush glaze over top of each cake layer with a pastry brush, a little at a time, then spread generously with frosting between layers and on top and sides.
Combine the granulated sugar and water in a 1-quart saucepan. Cook
over medium heat to 230 degrees F (soft-thread stage), about 15
minutes; do not stir.
In a large bowl of an electric mixer beat the egg yolks on high speed just slightly, about 5 seconds. Gradually add the hot syrup and beat until thoroughly cooled, thick, shiny, and very pale, about 10 minutes. (Start
at low speed so it won't splash and then go to high speed). If crystallized
sugar builds up around the sides of the bowl, don't scrape it into mixture;
it will make the frosting lumpy, and you will have plenty of frosting
without it. Gradually add the margarine and mix on medium speed until completely blended and very smooth, about 5 minutes. Blend in the powdered sugar and vanilla on low speed until smooth; then add the
pecans and beat on high speed until thoroughly mixed and very thick.
If frosting is too thick, thin with a little cream, milk, or water.
***It's best to use margarine rather than butter in this frosting because
butter tends to melt out of the frosting as the cake sits awhile.