A Tremendous gift for holidays is a homemade pecan cake. Face it, every person loves cake, and when they're homemade, you truly can get it any better. Whip up one of these cakes made with Roasted Pecans and you'll leave your relatives begging for the recipe!
Speaking of roasted pecans being applied as ingredients in recipes, have you ever tasted a pecan spice cake with cream cheese frosting? There are no other words for it but delicious and luscious. It combines several traditional southern tastes: pecans, spices, and cream cheese frosting. So yummy! And can be either served at a loved ones dinner or an sophisticated party.
CAKE:
* 1 1/2 sticks (three/4 cup) unsalted butter, cut into 1-inch pieces and softened, plus additional for buttering pans* 2 three/4 cups cake flour (not self-rising)* 2 teaspoons baking powder* 1 teaspoon baking soda* three/4 teaspoon salt* 1 tablespoon ground cinnamon* 1 1/4 teaspoons freshly grated nutmeg* 1 teaspoon ground ginger* 1/2 teaspoon ground allspice* 1/4 teaspoon ground cloves* 1 1/2 cups packed light brown sugar* three massive eggs at space temperature 30 minutes* 1 1/2 teaspoons pure vanilla extract* 1 1/2 cups sour cream* three / 4 cup roasted pecans - finely chopped
FROSTING:
* three (8-ounce) packages cream cheese, softened* 1 1/2 sticks (three/4 cup) unsalted butter, softened* 1 tablespoon finely grated lemon zest* three three/4 cups confectioners sugar (from a 1-pound package)* 1 tablespoon fresh lemon juice* 1 1/three cups roasted pecans - finely chopped.
PREP: Put oven rack in middle position and preheat oven to 350F. Butter and flour cake pans, knocking out excess flour. Sift together cake flour, baking powder, baking soda, salt, and spices into a massive bowl. Beat together butter (1 1/2 sticks) and brown sugar in a further bowl with an electric mixer (fitted with paddle attachment if making use of a stand mixer) at medium-high speed until pale and fluffy, three to 5 minutes. Beat in eggs 1 at a time, beating well just after each and every addition, then beat in vanilla. Cut down speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Mix in pecans until just combined. Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles. Bake until pale golden and a wooden choose inserted in center of cakes comes out clean, 30 to 35 minutes. Cool ten minutes in pans on racks. Run a thin knife around edge of pans, then invert racks more than pans and re-invert cakes onto racks to cool totally. Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth. Halve each and every cake layer horizontally with a lengthy serrated knife making use of a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or massive plate and spread with about three/4 cup frosting. Stack remaining cake layers, spreading about three/4 cup frosting on each and every layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting (about three 1/2 cups) and coat side of cake with pecans (1 1/three cups), gently pressing to assist them adhere.
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