Spice Cake with Bourbon-Pecan Frosting

Name: Spice Cake with Bourbon-Pecan Frosting
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 2 Tbsps bourbon; 1 teaspoon cinnamon; 454 grams confectioners sugar; 1 large egg yolk (optional); 4 larges eggs, at room temperature; 710 milliliters sifted all-purpose flour, plus more for dusting; 473 milliliters granulated sugar; 0 teaspoons ground cloves; 59 milliliters heavy cream; 237 milliliters milk, at room temperature; 1 teaspoons nutmeg; 59 milliliters ground toasted pecans; 1 teaspoons salt; 1 pinch Pinch of salt; 227 grams unsalted butter, softened; 2 sticks unsalted butter, softened; 1 teaspoon pure vanilla extract; 2 teaspoons pure vanilla extract

Spice Cake with Bourbon-Pecan Frosting requires around 2 hours from start to finish. For $1.25 per serving, you get a dessert that serves 8. One serving contains 1039 calories, 10g of protein, and 47g of fat. If you have milk, granulated sugar, flour, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Baking Powder

Ground Clove

Cinnamon

Vanilla

Butter

Nutmeg

All Purpose Flour

Milk

Salt

Equipment you will use

Baking Paper

Bowl

In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy.

Ingredients you will need

Butter

Equipment you will use

Blender

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.

Ingredients you will need

Sugar

Egg

Milk

Equipment you will use

Bowl

Scrape the batter into the pans.

Bake in the lower third of the oven for about 35 minutes, until springy.

Equipment you will use

Oven

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.

Equipment you will use

Knife

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.

Ingredients you will need

Egg Yolk