Recipe

Spice Cake With Bourbon Pecan Frosting Recipe

	Pyseas / All my dishes 2 years, 1 month ago I found this recipe as a layer cake variation in Family Circle. I used buttermilk in place of the regular milk. Very, very delicious--the cake is delicately spiced and the bourbon frosting is rich, buttery heaven. Prep:15m Cook:35m Servings:12	Pyseas
	flavorful moist spongy sweet bourbon

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Ingredients

CAKE

3 cups sifted all-purpose flour, plus more for dusting

1 tablespoon baking powder

3/4 teaspoon salt

1 teasspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1 cup milk, at room temperature

2 teaspoons pure vanilla extract

1 1/2 sticks unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

FROSTING

1/2 pound unsalted butter, softened

1 large egg yolk (optional)

1 pound confectioners’ sugar

1/4 cup plus 2 tablespoons heavy cream

1 teaspoon pure vanilla extract

2 tablespoons bourbon

1/4 cup ground toasted pecans

Pinch of salt

Directions

MAKE THE CAKE: Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, salt, cinnamon, nutmeg and cloves. In a cup, mix the milk with the vanilla.

In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.

Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.

MAKE THE FROSTING: In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla, salt, bourbon and pecans, then beat at medium-high speed until fluffy, about 3 minutes longer.

Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.

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Comments

coffeebean53 2 years, 1 month ago said:
Awesome!!! I love anything with the warm spices as the weather cools off. I can't wait to use this recipe this fall.

notyourmomma 1 year ago said:
Unbelievably good, this cake takes top prize.

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