Serves10
- Active time:1 hr
- Start to finish:2 1/2 hr
April 2007
Several traditional southern themes—pecans, Caribbean spices, and, of course, thick, tangy cream cheese frosting—come together in this gorgeous layer cake that’s both down-home and elegant.
For cake
-
1 1/2
sticks (3/4 cup) unsalted butter, cut into 1-inch pieces and softened, plus additional for buttering pans
-
2 3/4
cups
cake flour (not self-rising)
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
3/4
teaspoon
salt
-
1
tablespoon
ground cinnamon
-
1 1/4
teaspoons
freshly grated nutmeg
-
1
teaspoon
ground ginger
-
1/2
teaspoon
ground allspice
-
1/4
teaspoon
ground cloves
-
1 1/2
cups
packed light brown sugar
-
3
large eggs at room temperature 30 minutes
-
1 1/2
teaspoons
pure vanilla extract
-
1 1/2
cups
sour cream
-
3/4
cup
pecans (3 oz), toasted (see Tips), cooled, and finely chopped
For frosting
-
3
(8-oz) packages cream cheese, softened
-
1 1/2
sticks (3/4 cup) unsalted butter, softened
-
1
tablespoon
finely grated fresh lemon zest (see Tips)
-
3 3/4
cups
confectioners sugar (from a 1-pound package)
-
1
tablespoon
fresh lemon juice
-
1 1/3
cups
pecans (5 oz), toasted, cooled, and finely chopped
Make cake:
-
Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour.
-
Sift together cake flour, baking powder, baking soda, salt, and spices into a large bowl.
-
Beat together butter (1 1/2 sticks) and brown sugar in another bowl with an electric mixer (fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Mix in pecans until just combined.
-
Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
Make frosting:
-
Beat together cream cheese, butter, and zest in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Sift in confectioners sugar and stir with a wooden spoon until just combined, then add lemon juice and beat at medium-high speed until frosting is smooth.
Assemble and frost cake:
-
Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting (about 3 1/2 cups) and coat side of cake with pecans (1 1/3 cups), gently pressing to help them adhere.
Cooks’ notes: - Cake layers (not split) can be kept, wrapped individually in plastic wrap and placed in large sealed plastic bags, chilled 1 day or frozen 1 week. If frozen, thaw in bags at room temperature, about 2 hours.
- Frosting can be made 1 day ahead and chilled, covered. Bring to room temperature, then stir until smooth before using.
- Cake can be assembled and frosted 8 hours ahead, then kept, loosely covered with plastic wrap, at room temperature.
