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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I am new to this sight and so excited about all the recipes. However, this cake sounds so great I will make tonight!!
I have alternative for icing that never fails..Kind of same way but little different…Take 3 eggs whites put into mixer bowl…..Add 1/2 cup sugar…1 cup karo..Combine sugar, Karo in boiler.let it come to just a boil are I do just as starts boil..Have egg whites beaten, then I start adding this mixture to egg whites until all gone…I beat it while longer until stays together good, add Vanilla…I have never had it to go bad..I use this on my mother homemade cocanut cake…Longer this cake sets moister it gets….Plan to make one soon and I will post when I do…Anyone can make this icing..My Mom always made 7 minute icing for this cake, I was never good at it..This is so much easier…
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I was wondering if you have some diabetic cake recipes laying around,this cake sounds and looks so delicious. I believe my family would love this cake. I love cakes so much but I would go into a diabetic coma if I ate one slice. Just wondering.
Love your website. remind me so much of home.
Thanks
Kay
Kay, could you use splenda instead of the sugar? Not sure how to replace all the juice except to use water flavored with orange extract. I am diabetic to and would have to avoid this. But man does it look so good.
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This sounds like a perfect holiday cake. So festive for the season. Take Care
need alternate filling don’t like lemon
Lady said she had alternative filling if couldn’t find lemon curd. Please send to me as quickly as possible. Want to do for office part. ( daughter is assistant teacher at an elementary school)
Kay, I have been trying to get in touch with her all day and can’t seem to run her down. I will let you know as soon as I hear from her. We do not live in the same town and they travel a lot. I am trying.
Kay, Here is the alternative filling for the cake: body
ok….here it is……
Lemon Orange Filling
1/2 cup sifted flour
1 cup sugar
1/4 tsp salt
1/4 cup water
2 TBLS. grated orange rind
1TBL. grated lemon rind
1 1/4 cup orange juice
1/4 cup lemon juice
4 egg yolks well beaten
Mix first 4 ingredients in a heavy sauce pan then stir in fruit rind and juice; Cook over medium heat stirring constantly, until mixture thickens and boils;
Gradually stir in about one-fourth of the hot mixture into egg yolks; add to remaining hot mixture, stirring constantly.
Return to a boil; cook for 1 -2 minutes, stirring constantly; Remove from heat, and let cool completely. Mixture will be thick. Yields about 2 1/2 cups.
Look at that top layer of icing! Oh boy!
I was lucky enough to sample this cake and it was delicious! The citrus filling was nicely tart and complemented the cake 🙂