Photo: Yunhee Kim; Styling: Karen Shinto
Total Time
1 Hour 45 Mins
Yield
12 servings

This cake starts out tasting like citrus and sweet spices, then builds to a gentle pepper glow if the quatre epices is made with white pepper, or a good kick if it's based on black pepper.

How to Make It

Step 1

Preheat oven to 350°. Butter and flour a 9-in. square pan.

Step 2

Make cake: Beat butter, brown sugar, and zest in a large bowl with a mixer until fluffy. Add eggs and beat until well blended. In another bowl, combine flour and other dry ingredients. Add flour mixture to butter mixture one-third at a time, alternating with buttermilk half at a time, and beating on low speed after each addition until blended. Spread batter in pan.

Step 3

Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cool on a rack, 10 minutes. Loosen cake from pan with a slender spatula, then invert onto a rack. Re-invert onto another rack; cool completely.

Step 4

Make frosting: Cook butter in a medium saucepan over medium-low heat, swirling pan occasionally, until deep golden brown, 10 to 15 minutes. Pour into a mixer bowl, let cool, then chill until firm enough to beat, about 30 minutes. Add remaining ingredients except for nuts and beat until fluffy, 1 to 2 minutes, occasionally scraping inside of bowl.

Step 5

Split cake horizontally with a long serrated knife. Lift off top layer with 2 wide spatulas. Set bottom layer on a platter, then spread with half of frosting. Replace top layer. Spread top of cake with remaining frosting, then sprinkle with nuts.

Step 6

quatre épices

Chef's Notes

Note: Nutritional analysis is per serving.

Ratings & Reviews