Spice Cake with Citrus Filling

By yollymg

Ingredients

• CITRUS FILLING:
• 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
• Yield: Makes about 2 cups
• Ingredients
• 2 (10-oz.) jars lemon curd
• 1 1/2 cups sweetened flaked coconut
• 1 tablespoon orange zest
• 1 tablespoon fresh orange juice
• Preparation
• Stir together lemon curd, coconut, and next 2 ingredients in a medium bowl until blended.
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• WHITE FROSTING:
• Yield: Makes about 4 cups
• Ingredients
• 2 egg whites
• 1 1/4 cups sugar
• 1 tablespoon corn syrup
• 1 teaspoon vanilla extract
• Preparation
• 1 . Pour water to depth of 1 1/2 inches into a 3 1/2-qt. saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer.
• 2 . Combine egg whites, sugar, next 2 ingredients, and 1/4 cup water in a 2 1/2-qt. glass bowl; beat mixture at high speed with an electric mixer until blended.
• Place bowl over simmering water, and beat at high speed 5 to 7 minutes or until soft peaks form; remove from heat. Beat icing to spreading consistency (about 2 to 3 minutes). Use immediately.

Details

Adapted from find.myrecipes.com

Preparation

Step 1

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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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