Pecan Gingerbread Cake with Cream Cheese Icing

Makes one 2-layer cake

This stunning layer cake celebrates all the rich, spiced flavors of gingerbread with the addition of toasted pecans in each bite. The cake itself is quite tender and sweet, warmed by winter spices, then layered with a simple and tangy cream cheese frosting. It tastes just as good for breakfast as it does after your holiday supper.

1 cup (8 ounces) lightly packed dark brown sugar

1/2 cup unsulfured molasses (not blackstrap)

3 large eggs

8 ounces (2 sticks) unsalted butter, melted and cooled slightly

1 1/2 cups all-purpose flour

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon coarse kosher salt

1/4 teaspoon nutmeg, preferably freshly grated

1/4 teaspoon ground cloves

1/8 teaspoon black pepper

1 cup cold buttermilk

1/2 cup chopped pecans, more to garnish

1/4 finely chopped candied ginger, more to garnish

Cream Cheese Frosting, recipe follows

Preheat to 350°F. Butter and flour two 8-inch round cake pans.

In the bowl of a stand mixer fitted with a whisk attachment, combine brown sugar and molasses and mix on medium low until combined. With the mixer running, add the eggs, one at a time. Turn the mixer to medium high and mix until light and thick, about 3 minutes. Reduce speed to low and drizzle in the melted butter.

In a large mixing bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg, cloves, and black pepper. Add half of the dry ingredients to the mixer and mix on low just until incorporated. With the mixer running, stream in buttermilk. Turn the mixer off. Add chopped pecans and candied ginger to the remaining flour and toss to coat (this helps prevent those bits from sinking to the bottom of the cake). Add to the mixer and gently mix on low speed until no streaks remain. Divide batter evenly between the prepared cake pans. Bake in the preheated oven until the cake is puffed and firm and a cake tester comes out clean, about 35 minutes. Rotate the pans halfway through for even cooking. Let cool for 2-3 minutes in the pan, then invert onto a wire rack to cool completely before frosting.

To frost the cake, spread about half the frosting on top of the first layer. Top with the second layer of cake and top with remaining frosting. Garnish with additional chopped pecans and candied ginger.

Cream Cheese Frosting

8 ounces cream cheese, softened to room temperature

4 ounces (1 stick) unsalted butter, softened to room temperature

2 cups confectioners’ sugar, sifted

2 teaspoons vanilla extract

pinch sea salt

Using a handheld mixer or stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium-high speed until creamy, about 1 minute. Add confectioners’ sugar, vanilla, and salt. Beat on low speed for 20 seconds, then increase to high speed until frosting is smooth and creamy. Refrigerate for up to 1 week; bring to room temperature to frost the cake.

Prep Time: 45 minutes

Cook Time: 35 minutes