Spice Cake with Citrus Filling
Yield: Makes 12 servings
Total: 2 Hours, 40 Minutes
1 cup chopped pecans
1 cup butter, softened
2 cups sugar
3 large eggs
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Citrus Filling
White Icing
Preparation
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to
7 minutes or until lightly toasted and fragrant, stirring halfway through.
Let cool.
2. Meanwhile, beat butter at medium speed with a heavy-duty electric stand
mixer until creamy. Gradually add sugar, beating until light and fluffy. Add
eggs, 1 at a time, beating just until blended after each addition.
3. Stir together flour, baking soda, and salt; add to butter mixture
alternately with buttermilk, beginning and ending with flour mixture. Beat
at low speed just until blended after each addition. Stir in vanilla.
4. Divide batter into 2 equal portions (about 3 1/2 cups each); stir
cinnamon, allspice, cloves, and pecans into 1 portion. Pour plain batter
into 2 greased and floured 9-inch round cake pans (about 1 3/4 cups batter
per pan). Pour spiced batter into 2 greased and floured 9-inch round cake
pans (about 2 cups batter per pan).
5. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in
center comes out clean. Cool in pans on wire racks 10 minutes; remove from
pans to wire racks, and cool completely (about 1 hour).
6. Place 1 plain cake layer on a serving plate or cake stand; spread top
with 2/3 cup Filling, leaving a 1/4-inch border around edges. Top with a
spice cake layer, and spread top with Filling as directed above. Repeat
procedure with remaining plain cake layer and Filling. Top with remaining
spice cake layer. Prepare White Icing; spread icing over top and sides of
cake.
Prettypinkbutterfly
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