Spice Cake

By MarieR

Ingredients

• 1 1/2 1 1/2 1/2 cups unsalted butter, softened
• 3 3 3 cups sugar
• 2 2 2 tablespoons light molasses
• 6 6 6 large eggs, at room temperature
• 3 3 3 cups cake flour, such as Swans Down
• 1 1 1 cup finely ground, toasted pecans
• 2 2 2 tablespoons ground cinnamon
• 2 2 2 teaspoons ground allspice
• 1 1/4 1 1/4 1/4 teaspoons baking soda
• 1 1 1 teaspoon ground nutmeg
• 1/4 1/4 1/4 teaspoon kosher salt
• 1 1 1 cup sour cream, at room temperature
• 1 1 1 tablespoon vanilla extract
• 1 1 1 tablespoon grated fresh ginger
• Spice Cake Icing
• 2 2 2 cups chopped toasted pecan halves
• Spice Cake Icing
• 4 1/2 4 1/2 cups
• 1 1/2 1 1/2 1/2 cups unsalted butter, softened
• 3 3 packages 3 (8-ounce) packages cream cheese, softened
• 7 7 7 cups confectioners’ sugar
• 1 1 1 tablespoon vanilla extract
• 1 1 1 teaspoon kosher salt

Details

Servings 1
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Set aside.

2. In a large bowl, beat butter and sugar at medium-high speed with an electric mixer until light and fluffy, about 3 minutes. Add molasses, and beat until mixture is combined. Add eggs, one at a time, beating well after each addition.

3. In a medium bowl, whisk together flour, ground pecans, cinnamon, allspice, baking soda, nutmeg, and salt. Add flour mixture to butter mixture in thirds, alternating with sour cream, beginning and ending with flour. Add vanilla and ginger. Spoon batter evenly into prepared pans.

4. Bake until layers are firm to the touch and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

5. Spread Spice Cake Icing between layers and on top and sides of cake. Press chopped pecans up sides of cake as desired.