Pecan Cake with Whiskey Praline Frosting
Cake:
1/2 cup coarsely chopped pecans
1 1/4 cups cake flour
3/4 t baking powder
1/4 t baking soda
1/4 t salt
8 T unsalted butter, room temperature
1 cup sugar
2 large eggs, at room temperature
2 t vanilla extract
3/4 cup buttermilk
Frosting:
1/4 cup pecan pieces
1/4 cup heavy cream
4 T unsalted butter
1 cup lightly packed light brown sugar
1 T whiskey
1 t vanilla extract
>how to make<
*Preheat the oven to 375 degrees.
*Lightly grease a 9" round cake pan.
*Line it with a disk of parchment paper.
*Spread the chopped pecans and the pecan pieces for the frosting on an ungreased cookie sheet, keeping them separate, and toast for 5 minutes, or until golden brown and fragrant.
(for cake)
*Sift the flour, baking soda, baking powder, and salt together onto a sheet of wazed paper.
*Sift 2 more times to mix and aerate.
*Put the butter and sugar in the bowl of an electric mixer and beat at high speed for 30 seconds, or until well combined and smooth.
*Add the eggs one at a time, beating until each is incorporated.
*Continue beating, scraping down the sided of the boil if necessary, until light and fluffy, about 5 more minutes.
*With the mixer on its lowest settin, or uding a rubber spatula, beat or fold in half of the flour mixture.
*Beat or fold in the vanilla and half of the buttermilk.
*Then the remaining flour mixture.
*Beat or fold in the remaining buttermilk and then the chopped pecans.
*Spread the batter evenly in the prepared pan.
*Bakefor 30 minutes, or until golden and the center springs back when lightly pressed.
*Cool the cake in the pan on a wire rack.
*Turn it out onto a serving platter.
(for frosting)
*Combine the cream, butter, and brown sugar in a heavy bottomed medium saucepan and bring to a boil over high heat, stirring occasionally to healp dissolve the sugar.
*Continue to cook until the syrup reaches 240 degrees on a candy thermometer.
*Remove from the heat and carefully(it may splatter) stir in the whiskey, vanilla, and pecans.
*Let cool for 5 minutes, then beat vigorously with a whisk until light and creamy(about 3 minutes).
*Pour the icing over the cake and, using a metal spatula dipped in hot water, spread the icing.
-makes 10-
Labels: Pecan Cake recipe, Praline Frosting recipe