Pecan Layer Cake
Source of Recipe
LHJ, Recipes 2000
List of Ingredients
- -- For the Cake --
- 2-3/4 cups all-purpose flour
- 2 tsp nutmeg
- 1-1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 cup buttermilk
- 1/4 cup bourbon
- 2 cups (8 oz.) chopped pecans, toasted
- -- For the Frosting --
- 3 cups heavy or whipping cream
- 5 Tbsp confectioners' sugar
- 1/3 cup bourbon
- *
- Pecan halves for garnish (optional)
Instructions
- Heat oven to 350 degrees (F). Grease 3 9-inch round cake pans. Combine flour, nutmeg, baking soda, baking powder, and salt in a medium bowl.
- Beat butter and sugar in a mixing bowl at medium speed until creamy. Add egg yolks, one at a time, beating after each addition. At low speed beat in dry ingredients alternately with buttermilk and bourbon, beginning and ending with dry ingredients. Stir in chopped pecans.
- Beat egg whites in a clean mixing bowl with clean beaters until stiff (but not dry) peaks form. With rubber spatula, gently fold one-third of the egg whites into batter. Repeat process with remaining egg whites. Spread batter evenly among the prepared cake pans.
- Bake 20 to 25 minutes, until a toothpick inserted in center comes out clean. Cool cakes in pans on wire racks for 10 minutes; unmold and cool cakes completely on wire racks.
- Make the frosting: Beat all frosting ingredients together in a large mixing bowl until stiff.
- Place 1 cake layer on a large platter; tuck 4 strips of waxed paper under cake. Spread top with 1 cup of the frosting; top with second cake layer and 1 cup of the frosting. Add third layer and spread top and sides with remaining frosting. Remove waxed paper strips.
(Can be made ahead. Cover and refrigerate for up to 24 hours. Let stand 45 minutes at room temperature before serving).
Garnish with pecan halves, if desired.
Makes 1 triple-layer cake.
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