SPICE CAKE WITH CITRUS FILLING AND WHITE ICING
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Since Christmas is just around the corner, I am republishing some recipes you might want to try over the holidays. Enjoy!
The recipe for this cake is from Southern Living Magazine. The cake was made by my dear friend, Karen C. We have shared recipes, heartaches, adventures, friends, secrets, life lessons and just about anything else you can think of over the years. She sent me the picture and I could not wait to post it on here for all to enjoy. I think it is one of the prettiest cakes I have seen in a long time and I am sure it tastes wonderful, too.
1 Cup chopped pecans 1 Cup butter 2 Cups sugar 3 large eggs 3-1/4 Cups of flour 1 tsp. baking soda ½ tsp. salt 1-1/2 cups of buttermilk 1 tsp. vanilla
½ tsp. ground cinnamon
½ tsp. ground allspice
¼ tsp. ground cloves
Citrus Filling
White Icing
Preheat 350. Bake pecans in a single layer in shallow pan 5-7 min stirring once halfway thru, until toasty and fragrant. Let cool. Beat butter at medium speed with heavy duty mixer until creamy. Gradually add sugar, beating until light and fluffy .Add eggs, 1 at a time, beating just until blended after each addition. Stir together flour, baking soda, and salt: add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
Divide batter into 2 equal portions(about 3-1/2 cups ea.); Stir in spices and pecans into one portion. Pour plain batter into 2 greased/floured 9 in cake pans (about 2 cups per pan). Pour spiced batter into 2 g/f 9in cake pans also about 2 cups per pan. Bake @ 350 for 18-20 minutes until wooden toothpick inserted in center is clean. Cool in pans on wire racks for 10 min.; remove from pans to wire racks cool completely for about 1 hr.
Place 1 plain layer on serving plate or cake stand; spread top with 2/3 cup filling, leaving about ¼ in border around cake. Top with spice layer, then filling. Repeat procedure with remaining plain cake, ending with spice layer on top(no filling on top).Prepare White Icing and spread over cake.
Citrus Filling
2 jars (10 OZ.) Lemon Curd*
1-1/2 cups of flaked coconut
1-Tbsp. orange zest
1 –Tbsp. fresh orange juice
Stir together Lemon Curd and coconut then add Zests, stir until blended
* I have an alternate recipe for this filling if you can’t find the Curd.
White Icing
2 egg whites
1-1/4 cups sugar
1 Tbsp. corn syrup
1 tsp of vanilla
Pour water to depth of 1 and half inches in a 3-1/2 qt saucepan; bring to a boil over medium-high heat. Reduce heat to medium and simmer. Combine egg whites, sugar, next two ingredients and ¼ cup water in 2/12 qt glass bowl; beat mixture at high speed with an electric mixer until blended. Place bowl over simmering water, and beat at high speed 5-7 min or until soft peaks form; remove from heat. Beat icing to spreading consistency (about 2-3 minutes). Use immediately. Enjoy!
Thanks Karen for submitting your cake to share with my blog friends and facebook fans! If you have a favorite recipe or a photo of a recipe you want to share send it to my e-mail address on the blog.
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