Rating: 3.5 stars
23 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 6

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.

Recipe by Southern Living December 2010

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Credit: Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary test

total:
2 hrs 40 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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).

  • 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).

  • 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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