Spiced Pecan Cake With Pecan Frosting 

Serves 12 to 18 Source:  (Paul Prudhomme) BA 3/84

This is an absolutely delightful cake that is sure to please everyone.  In the usual Prudhomme style, it is extremely rich!  It takes some extra time to prepare, but is worth every minute.  To ease preparation, candy the pecans for the cake ahead of time.  The frosting can also be made ahead, refrigerated, then brought to room temperature before icing the cake.

Candied Pecans:

2 cups pecans coarsely chopped  8 ounces 225 grams ¼ cup firmly packed light brown sugar 2 ounces 55 grams 2 Tbs cinnamon     30 ml 1 tsp freshly grated nutmeg     5 ml ¼ cup unsalted butter, room temperature 2 ounces 55 grams 2 Tbs vanilla                                30 ml

Cake:

¾ cup unsalted butter, room temperature 6 ounces 170 grams 2 tsp vanilla     30 ml 1½ cups sugar (caster) 10½ ounces 300 grams 3 cups sifted all purpose flour (plain)  12 ounces 340 grams 2 Tbs baking powder      30 ml 9 oz  milk     270 ml 3 large egg whites, room temperature         ½ cup sugar (caster) 3.5 ounces 100 grams

Glaze:

1 cup water 8 fl ounces 250 ml ½ cup sugar (caster) 3½ ounces 100 grams 1 tsp vanilla     5 ml

Pecan Buttercream  (see below)

Candied Pecans:

Position rack in upper third of oven and preheat to 425°F [220°C].

To candy pecans, place in large ungreased metal pan. Roast 10 minutes, stirring every 2 minutes.

Combine brown sugar, cinnamon and nutmeg in medium bowl. Mix in butter.

Stir in hot pecans to coat thoroughly. Return mixture to pan and roast 10 minutes, stirring every 2 minutes.

Mix in vanilla and roast 5 minutes, stirring frequently. Cool candied pecans to room temperature.

Cake:

Preheat oven to 350°F [175°].
Grease and flour three 8-inch [20 cm] round cake pans.

Cream the butter with sugar in a large bowl of electric mixer at high speed until very light and fluffy, about 6 minutes.

Sift flour and baking powder into another bowl.

Combine milk and  vanilla in measuring cup. Add dry ingredients and milk mixture alternately to butter, beating at high speed until well blended and scraping down sides of bowl occasionally. Gently stir in candied pecans.

Beat whites until frothy. Add the sugar, 1 tablespoon at a time, beating at high speed until mixture is stiff but not dry, about 2  minutes. Gently fold whites into batter in 3 additions. Divide batter among prepared pans, forming slight depression in center of each.

Bake until toothpick inserted near center comes out clean, about 40 minutes. Cool 10 minutes.

Invert layers onto wire racks and cool to room temperature.

Glaze:

Heat water and sugar in heavy small saucepan over low heat until sugar dissolves, swirling pan occasionally. Increase heat and bring mixture to boil. Remove from heat and stir in vanilla. Immediately brush glaze over top of each layer.

Cake Assembly:

Stack layers on serving platter, spreading 1 cup [250 ml] frosting between each, refrigerating frosting as necessary to firm.

Smooth remaining frosting on sides and top of cake.

Arrange pecan halves around top edge.

Serve Spiced Pecan Cake at room temperature.

Pecan Buttercream

1½ cups sugar (caster) 10½ ounces 300 grams ¾ cup water 12 fl ounces 375 ml 8 large egg yolks, room temperature         1½ cups butter, room temperature 12 ounces 340 grams 2½ cups powdered sugar (icing sugar) 8 ounces 225 grams 4½ tsp vanilla     62.5 ml 2½ cups pecans coarsely chopped, toasted 10 ounces 285 grams     Whipping cream (if necessary)             Pecan halves

Heat sugar and water in heavy 1 -quart saucepan over low heat, swirling pan occasionally, until sugar dissolves.

Increase heat and boil, without stirring, until mixture registers 230°F  [112°C] (thread stage) on candy thermometer, swirling pan occasionally, about 15 minutes.

Blend yolks in large bowl of electric mixer at high speed 5 seconds.
Decrease speed to low and add hot syrup in thin stream, then beat at high speed until cool, about 10 minutes (do not scrape down sides of bowl).

Cut butter into pieces, and gradually add to mixture, beating at medium speed until smooth, about 5 minutes.

Reduce speed to low and blend in powdered sugar and vanilla.

Add chopped pecans and beat at high speed until mixture is very thick.
Thin frosting with cream if necessary.

Note:

The original recipe specifies margarine in the frosting, but I prefer butter.

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