Recipe – Pecan Spice Cake with Maple Icing

We never like to miss out on a celebration here at Team DC so Happy Thanksgiving to Canada this week, and here is a cake worth giving thanks for:

pecan-spice-cake-ck-l

Ingredients for the cake:

  • Cooking spray
  • 2 teaspoons all-purpose flour
  • 9 ounces all-purpose flour (about 2 cups)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash of ground cloves
  • 1 cup packed brown sugar
  • 1/2 cup butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/3 cup chopped pecans, toasted
  • Ingredients for the Icing:
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy whipping cream
  • 1/4 cup maple syrup
  • 1 tablespoon butter
  • Dash of salt
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chopped pecans, toasted

Method:

  1. Preheat oven to 350°.
  2. To prepare cake, coat 2 (8-inch) round metal cake pans with cooking spray. Line bottoms of pans with wax paper; coat with cooking spray. Dust each pan with 1 teaspoon flour. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour, baking soda, and next 4 ingredients (through cloves), stirring well with a whisk.
  3. Place 1 cup brown sugar and 1/2 cup butter in a large mixing bowl; beat with a mixer at medium-high speed until light and fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture and beating just until combined. Fold in 1/3 cup pecans. Divide batter evenly between prepared pans.
  4. Bake at 350° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on wire racks. Invert cake layers onto racks; cool completely. Discard wax paper.
  5. To prepare frosting, place 1/2 cup brown sugar, heavy whipping cream, maple syrup, 1 tablespoon butter, and dash of salt in a heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook 3 minutes, without stirring. Scrape brown sugar mixture into a bowl. Add powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 teaspoon vanilla. Place 1 cake layer on a plate. Spread about 3/4 cup frosting evenly over 1 layer; top with second layer. Spread remaining frosting over sides and top of cake; sprinkle with 2 tablespoons pecans. Let the cake stand until frosting sets.

With thanks to www.myrecipes.com for the recipe

 

 

 

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