- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 1 cup sugar
- 3 large eggs, separated
- 1/2 cup buttermilk
- 1 cup strawberry jam (12 ounces)
- 1/2 cup finely chopped pecans, plus 1/2 cup pecan halves for garnish
- Caramel Frosting
How to make this recipe
- Preheat the oven to 350°. Butter and lightly flour two 8-inch 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.
The frosted cake can be stored at room temperature in an airtight container for up to 2 days.
A late-harvest Gewürztraminer from California or the Willamette Valley in Oregon will blend with the sweetness of the spice cake.