Spiced Pecan Cake With Pecan Icing: A Cajun Delight
This Spiced Pecan Cake with Pecan Icing is an extraordinary dessert that will elevate any special occasion. Originally featured in the March 1984 issue of Bon Appétit, the recipe is a creation from Paul Prudhomme, who is widely credited with igniting the Cajun culinary revolution with his first cookbook. The cake is rich, indulgent, and requires a bit of time and effort, but the results are well worth it. With a delightful spiced pecan cake complemented by a sweet and creamy pecan icing, this cake is bound to be the showstopper of any dessert table.
Recipe Overview
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 30 minutes
- Recipe Category: Dessert
- Servings: Approximately 12-16 (depending on slice size)
- Difficulty Level: Intermediate to Advanced
- Keywords: Spiced Pecan, Cajun Cake, Pecan Icing, Nutty Desserts, Special Occasion Cake, Homemade Frosting
Ingredients
The ingredients for this cake are divided into three sections: the cake itself, the glaze, and the frosting. Below are the details for each component:
Cake Ingredients
| Ingredient | Quantity |
|---|---|
| Pecans | 2 cups |
| Brown Sugar | 1/4 cup |
| Ground Cinnamon | 2 teaspoons |
| Ground Nutmeg | 1 teaspoon |
| Unsalted Butter | 3/4 cup |
| Vanilla Extract | 2 teaspoons |
| Granulated Sugar | 1 1/2 cups |
| Unbleached Flour | 3 cups |
| Baking Powder | 2 teaspoons |
| Milk | 1 cup (divided) |
| Water | 2 tablespoons |
| Granulated Sugar (for glaze) | 1/2 cup |
| Egg Whites | 8 |
Glaze Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 1/4 cup |
| Granulated Sugar | 1/2 cup |
| Vanilla Extract | 1 teaspoon |
Frosting Ingredients
| Ingredient | Quantity |
|---|---|
| Granulated Sugar | 2 1/2 cups |
| Water | 1/2 cup |
| Egg Yolks | 4 |
| Butter or Margarine | 1 1/2 cups |
| Powdered Sugar | 3/4 cup |
| Vanilla Extract | 2 teaspoons |
| Chopped Pecans | 1 1/2 cups |
| Heavy Cream | As needed to thin |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 2359.3 kcal |
| Fat Content | 143.6 g |
| Saturated Fat Content | 56.9 g |
| Cholesterol Content | 461.5 mg |
| Sodium Content | 762 mg |
| Carbohydrate Content | 258.5 g |
| Fiber Content | 10.9 g |
| Sugar Content | 196.2 g |
| Protein Content | 21.4 g |
Instructions
1. Prepare the Candied Pecans
- Preheat the Oven: Position the oven rack in the upper third and preheat to 425°F (220°C).
- Roast the Pecans: Spread the pecans evenly on a large, ungreased metal baking sheet. Roast in the oven for 10 minutes, stirring every 2 minutes to ensure even roasting.
- Prepare Sugar Mix: In a medium bowl, combine the brown sugar, cinnamon, and nutmeg.
- Coat the Pecans: Melt 1/4 cup of butter and stir it into the sugar-spice mixture. After roasting the pecans, pour this mixture over them and stir to coat evenly.
- Roast Again: Return the pecans to the oven and roast for another 10 minutes, stirring every 2 minutes.
- Add Vanilla: After the second roasting, stir in the vanilla extract and roast for an additional 5 minutes. Stir frequently during this step.
- Cool: Remove from the oven and allow the candied pecans to cool to room temperature. Set them aside.
2. Prepare the Cake Layers
- Preheat the Oven for the Cake: Reduce the oven temperature to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream 3/4 cup of butter with 1 1/2 cups of sugar on high speed until light and fluffy, about 6 minutes.
- Combine Dry Ingredients: Sift the flour and baking powder into a separate bowl.
- Prepare Wet Ingredients: In a measuring cup, combine 1 cup of milk and 1 tablespoon of vanilla extract.
- Mix Dry and Wet Ingredients: Alternately add the dry ingredients and milk mixture to the butter-sugar mixture. Beat at high speed until well blended, scraping down the sides of the bowl occasionally.
- Fold in Candied Pecans: Gently stir in the cooled candied pecans into the batter.
- Whip Egg Whites: Beat the egg whites until frothy, then add the remaining 1/2 cup of sugar one tablespoon at a time. Continue beating until the mixture forms stiff peaks, about 2 minutes.
- Fold in Egg Whites: Carefully fold the beaten egg whites into the batter in three additions, taking care not to deflate the mixture.
- Prepare to Bake: Divide the batter evenly among the three prepared cake pans, creating a slight depression in the center of each.
- Bake the Cakes: Bake for about 40 minutes, or until a toothpick inserted near the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
3. Prepare the Cake Glaze
- Make the Glaze: In a small saucepan, heat 1/4 cup water and 1/2 cup granulated sugar over low heat. Swirl the pan occasionally until the sugar dissolves.
- Bring to Boil: Increase the heat and bring the mixture to a full boil. Once boiling, remove from the heat and stir in the vanilla extract.
- Glaze the Cakes: Immediately brush the hot glaze over the top and sides of each cake layer.
4. Prepare the Frosting
- Dissolve Sugar: In a 1-quart saucepan, combine 2 1/2 cups of sugar and 1/2 cup of water. Heat over low, swirling the pan occasionally, until the sugar dissolves.
- Boil the Syrup: Increase the heat and allow the mixture to boil without stirring until it reaches 230°F (thread stage) on a candy thermometer, about 15 minutes.
- Beat the Egg Yolks: Blend the egg yolks in the large bowl of an electric mixer on high speed for about 5 seconds.
- Combine Syrup with Yolks: Reduce the speed to low and slowly stream in the hot syrup. After the syrup is incorporated, increase the speed to high and continue beating until the mixture is cool, about 10 minutes.
- Add Butter: Gradually add the butter or margarine, beating at medium speed until the frosting becomes smooth and creamy, about 5 minutes.
- Blend in Powdered Sugar: Reduce the speed to low and blend in 3/4 cup powdered sugar and 2 teaspoons vanilla extract.
- Add Pecans: Stir in the chopped pecans and beat at high speed until the frosting thickens. If necessary, thin the frosting with a little heavy cream.
5. Assemble the Cake
- Layer the Cake: Place the first cake layer on a serving platter and spread 1 cup of frosting between each layer. Refrigerate the frosting as needed to keep it firm.
- Frost the Cake: Once the layers are stacked, smooth the remaining frosting over the top and sides of the cake.
- Decorate: Arrange pecan halves around the top edge of the cake for decoration.
- Serve: Let the cake sit at room temperature for a while before serving, allowing the frosting to set.
Note:
For an even richer version of this cake, you can increase all ingredients used to candy the pecans by 50%. After cooling, reserve 1 cup of the candied pecans and add them to the icing along with the toasted pecans.
Conclusion
This Spiced Pecan Cake with Pecan Icing is a true labor of love. From the candying of the pecans to the precise frosting technique, it is a cake that demands attention to detail but rewards you with an unforgettable dessert. The combination of spiced cake and creamy, nut-filled icing makes it a perfect dessert for special occasions or any time you’re in the mood to indulge.
