WinterWonderland Its Christmas

Pecan Spice Cake with Caramel Frosting

2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground allspice
1-1/2 sticks (6 oz.) butter, softened
1 cup sugar
3 large eggs, separated
1/2 cup buttermilk
1 cup strawberry jam
Caramel Frosting, recipe follows
1/2 cup finely chopped pecans, plus 1/2 cup pecan
halves for garnish

Preheat the oven to 350° F. Butter and lightly flour
two 8" round cake pans. In a medium bowl, whisk the
flour, baking soda, salt, cinnamon and allspice.

In a large bowl, using an electric mixer, beat the
butter until creamy. Add the sugar and beat until
fluffy. Add the egg yolks and beat until blended, then
beat in the buttermilk. At low speed, beat in the dry
ingredients. Beat in the jam and the chopped pecans
until combined.

In a clean stainless steel bowl, using clean beaters,
beat the egg whites at medium speed until frothy.
Increase the speed to high and beat until stiff peaks
form. Using a rubber spatula, fold the beaten egg
whites into the cake batter.

Pour the batter into the prepared pans and smooth the
surfaces. Bake the cakes in the center of the oven for
30 minutes, or until a toothpick inserted in the
centers comes out clean. Let the cakes cool in the
pans for 10 minutes, then turn them out onto a wire
rack and let cool completely.

Set 1 cake on a plate and spread with a thin layer of
Caramel Frosting. Top with the second cake and spread
with the remaining frosting. Garnish the cake with the
pecan halves.

Serves: 8.

~~~Caramel Frosting~~~
2 large eggs, lightly beaten
2 TB unsalted butter
3 cups sugar
3/4 cup whole milk
1/2 tsp. salt

In a large bowl, beat the eggs and butter with 2-1/2
cups of the sugar until moistened. Beat in the milk
and salt.

In a large sauce pan, cook the remaining 1/2 cup sugar
over moderately high heat, without stirring, until an
amber caramel forms, about 7 minutes. Gradually pour
the caramel into the egg mixture,
stirring constantly; bits of the frosting will harden
but will melt again later.

Scrape the frosting into the sauce pan and cook over
moderate heat, stirring frequently, until the
temperature reaches 230° on a candy thermometer, about
20 minutes. The frosting should be thick and dark
amber.

Transfer the frosting to a large heatproof bowl. Using
an electric mixer, beat the frosting at medium high
speed until thickened, pale and smooth, but still warm
and spreadable, about 8 minutes; the frosting should
resemble creamy peanut butter. Use the frosting right
away; if it hardens, rewarm it over low heat,
stirring, just until spreadable.

Love & Hugs,

AngelBear7042

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