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Categories:
flour baking soda salt cinnamon ground allspice unsalted butter sugar eggs buttermilk strawberry pecans Caramel Frosting
Viewed: 105 - Published at: 3 years agoIngredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground allspice
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 1 cup sugar
- 3 large eggs, separated
- 1/2 cup buttermilk
- 1 cup strawberry jam (12 ounces)
- 1/2 cup finely chopped pecans, plus 1/2 cup pecan halves for garnish
- Caramel Frosting
Method
- Preheat the oven to 350.
- Butter and lightly flour two 8-inch round cake pans.
- In a medium bowl, whisk the flour, baking soda, salt, cinnamon and allspice.
- In a large bowl, using an electric mixer, beat the butter until creamy.
- Add the sugar and beat until fluffy.
- Add the egg yolks and beat until blended, then beat in the buttermilk.
- At low speed, beat in the dry ingredients.
- Beat in the jam and the chopped pecans until combined.
- In a clean stainless steel bowl, using clean beaters, beat the egg whites at medium speed until frothy.
- Increase the speed to high and beat until stiff peaks form.
- Using a rubber spatula, fold the beaten egg whites into the cake batter.
- Pour the batter into the prepared pans and smooth the surfaces.
- Bake the cakes in the center of the oven for 30 minutes, or until a toothpick inserted in the centers comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack and let cool completely.
- Set 1 cake on a plate and spread with a thin layer of Caramel Frosting.
- Top with the second cake and spread with the remaining frosting.
- Garnish the cake with the pecan halves.
