Name: Pecan Spice Layer Cake with Cream Cheese Frosting
Cook time: 1 hr
Total time: 2 1/2 hr
Yield: Makes 10 servings
Ingredients: 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1-inch pieces and softened, plus additional for buttering pans; 2 3/4 cups cake flour (not self-rising); 2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 tablespoon ground cinnamon; 1 1/4 teaspoons freshly grated nutmeg; 1 teaspoon ground ginger; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1 1/2 cups packed light brown sugar; 3 large eggs at room temperature 30 minutes; 1 1/2 teaspoons pure vanilla extract; 1 1/2 cups sour cream; 3/4 cup pecans (3 ounces), toasted , cooled, and finely chopped; 3 (8-ounce) packages cream cheese, softened; 1 1/2 sticks (3/4 cup) unsalted butter, softened; 1 tablespoon finely grated fresh lemon zest; 3 3/4 cups confectioners sugar (from a 1-pound package); 1 tablespoon fresh lemon juice; 1 1/3 cups pecans (5 ounces), toasted, cooled, and finely chopped; 2 (9-inch) round cake pans (2 inches deep)

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Pecan Spice Layer Cake with Cream Cheese FrostingRoland Bello

Several traditional southern themes — pecans, Caribbean spices, and, of course, thick, tangy cream cheese frosting — come together in this gorgeous layer cake that's both down-home and elegant.

Cooks' notes:

·Cake layers (not split) can be kept, wrapped individually in plastic wrap and placed in large sealed plastic bags, chilled 1 day or frozen 1 week. If frozen, thaw in bags at room temperature, about 2 hours.
·Frosting can be made 1 day ahead and chilled, covered. Bring to room temperature, then stir until smooth before using.
·Cake can be assembled and frosted 8 hours ahead, then kept, loosely covered with plastic wrap, at room temperature.

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