To get this right the first time (which I happened to do amazingly) one must follow the directions exactly. EXACTLY. It is AMAZING! I made it for my husband's birthday. It is a perfect cake for fall/winter especially. The only suggestion I would make is to make it for a crowd that can eat it within a few days, as the frosting limps, as it were, after 2 days....but is still *really* good, even if you freeze the leftovers. Oh! Add 1 Tablespoon of MOLASSES to frosting! It makes the icing off white and blends in so well with the flavors in the cake, yet does not overpower it.
Spice Cake with Citrus Filling
This cake is bound to become a family favorite. For added beauty, use a kitchen torch to lightly brown the edges of the frosting, if desired.
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2 Hours, 40 Minutes
- 1 cup chopped pecans
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Citrus Filling
- White Icing
- 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Let cool.
- 2. Meanwhile, beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- 3. Stir together flour, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
- 4. Divide batter into 2 equal portions (about 3 1/2 cups each); stir cinnamon, allspice, cloves, and pecans into 1 portion. Pour plain batter into 2 greased and floured 9-inch round cake pans (about 1 3/4 cups batter per pan). Pour spiced batter into 2 greased and floured 9-inch round cake pans (about 2 cups batter per pan).
- 5. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
- 6. Place 1 plain cake layer on a serving plate or cake stand; spread top with 2/3 cup Filling, leaving a 1/4-inch border around edges. Top with a spice cake layer, and spread top with Filling as directed above. Repeat procedure with remaining plain cake layer and Filling. Top with remaining spice cake layer. Prepare White Icing; spread icing over top and sides of cake.
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