F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Spice Cake with Bourbon-Pecan Frosting
© Yunhee Kim

Spice Cake with Bourbon-Pecan Frosting

  • ACTIVE: 30 MIN
  • TOTAL TIME: 2 HRS
  • SERVINGS: makes one 9-inch, two-layer cake
  • MAKE-AHEAD

This layer cake combines moist, spongy cake and frosting that's a perfect balance between sweet and buttery.

Cake

  1. 3 cups sifted all-purpose flour, plus more for dusting
  2. 1 tablespoon baking powder
  3. 1 teaspoon cinnamon
  4. 1/2 teaspoon nutmeg
  5. 1/4 teaspoon ground cloves
  6. 3/4 teaspoon salt
  7. 1 cup milk, at room temperature
  8. 2 teaspoons pure vanilla extract
  9. 1 1/2 sticks unsalted butter, softened
  10. 2 cups granulated sugar
  11. 4 large eggs, at room temperature

Frosting

  1. 1/2 pound unsalted butter, softened
  2. 1 large egg yolk (optional)
  3. 1 pound confectioners' sugar
  4. 1/4 cup plus 2 tablespoons heavy cream
  5. 1 teaspoon pure vanilla extract
  6. Pinch of salt
  7. 2 tablespoons bourbon
  8. 1/4 cup ground toasted pecans
  1. 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, cinnamon, nutmeg, ground cloves and salt. In a cup, mix the milk with the vanilla.
  2. 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.
  3. 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.
  4. 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 and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat the bourbon and toasted pecans into the frosting.
  5. 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.
You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.