Ingredients

How to make it

  • 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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  • notyourmomma 5 years ago
    Unbelievably good, this cake takes top prize.
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  • coffeebean53 7 years ago
    Awesome!!! I love anything with the warm spices as the weather cools off. I can't wait to use this recipe this fall.
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