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    You are in: Home / Recipes / Pecan Spice Layer Cake With Cream Cheese Frosting Recipe
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    Pecan Spice Layer Cake With Cream Cheese Frosting

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    Juenessa's Note:

    This recipe comes from Gourmet Magazine, April 2007.

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    Units: US | Metric

    for cake

    for frosting


    1. 1
      Make cake:.
    2. 2
      Put oven rack in middle position and preheat oven to 350°F
    3. 3
      Butter and flour cake pans, knocking out excess flour.
    4. 4
      Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl.
    5. 5
      Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes.
    6. 6
      Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla.
    7. 7
      Reduce 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.
    8. 8
      Mix in pecans until just combined.
    9. 9
      Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles.
    10. 10
      Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes.
    11. 11
      Cool 10 minutes in pans on racks.
    12. 12
      Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
    13. 13
      Make frosting:.
    14. 14
      Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes.
    15. 15
      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.
    16. 16
      Assemble and frost cake:.
    17. 17
      Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion.
    18. 18
      Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting.
    19. 19
      Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down.
    20. 20
      Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.
    21. 21
      ****Cook time does not include toasting the pecans or allowing cake to cool before frosting.
    22. 22
      Cooks' notes:.
    23. 23
      • Cake layers (not split) can be kept, wrapped individually in plastic wrap and placed in large sealed plastic bags, chilled 1 day or frozen 1 week. If frozen, thaw in bags at room temperature, about 2 hours.
    24. 24
      • Frosting can be made 1 day ahead and chilled, covered. Bring to room temperature, then stir until smooth before using.
    25. 25
      • Cake can be assembled and frosted 8 hours ahead, then kept, loosely covered with plastic wrap, at room temperature.

    Ratings & Reviews:


    Nutritional Facts for Pecan Spice Layer Cake With Cream Cheese Frosting

    Serving Size: 1 (296 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 1177.5
    Calories from Fat 692
    Total Fat 76.9 g
    Saturated Fat 38.9 g
    Cholesterol 226.6 mg
    Sodium 631.9 mg
    Total Carbohydrate 114.3 g
    Dietary Fiber 3.3 g
    Sugars 77.4 g
    Protein 13.6 g

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