Spice Cake with Mascarpone and Candied Pecans Recipe


Spice cake, meet a whole new world. Cool creamy mascarpone filling balances the warmth of ingredients like cinnamon, ginger and coriander.
Makes: Makes about 12 servings.

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Step 1

Preheat oven to 325°F. Prepare Easy Layers! 6 in. Cake Pan Set with vegetable pan spray.

In large bowl, stir together flour, cinnamon, baking powder, ginger, coriander, nutmeg, baking soda and salt.

In large bowl, beat butter and brown sugar with electric mixer until light and fluffy. Add eggs one at a time, mixing well after each. Add flour mixture alternately with buttermilk, beating until just combined. Divide evenly into pans.

Bake 19-22 minutes, or until toothpick inserted in center of cakes comes out clean. Cool in pan on cooling grid 5 minutes. Remove from pans; cool completely on grid.

While cakes bake, make filling. Prepare a cookie pan with parchment paper. In medium skillet, stir together pecans, granulated sugar, cinnamon, coriander, and nutmeg. Cook over medium-high heat, stirring constantly until sugar turns a dark amber color, about 4-5 minutes. Immediately spread nuts onto prepared cookie pan in a single layer. Cool completely. Chop roughly. Reserve 1/4 cup.

In large bowl, gently stir mascarpone, confectioners' sugar, cream, and vanilla extract until just combined. Reserve 1/4 cup. Fold in remaining 3/4 cup chopped pecans.

To assemble, cut the crowns off of each cake layer. Place first layer on serving plate. Spread 1/4 of icing with candied pecans to edge; top with second layer. Continue with remaining cake layers and icing, leaving sides of cake bare. Ice top layer with reserved 1/4 cup plain icing and sprinkle with reserved 1/4 cup candied pecans.

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Ingredients

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all-purpose flour

2 1/2 cups all-purpose flour

ground cinnamon

1/8 teaspoon ground cinnamon

baking powder

1 1/2 teaspoons baking powder

ground ginger

1 1/2 teaspoons ground ginger

ground coriander

1/8 teaspoon ground coriander

ground nutmeg

1/2 teaspoon ground nutmeg

baking soda

1/2 teaspoon baking soda

salt

1/2 teaspoon salt

butter, softened

3/4 cup (1 1/2 sticks) butter, softened

firmly-packed brown sugar

1 cup firmly-packed brown sugar

eggs

3 eggs

buttermilk

1 cup buttermilk

pecan halves

1 cup pecan halves

granulated sugar

1/4 cup granulated sugar

pinch of ground nutmeg

pinch of ground nutmeg

mascarpone cheese

2 containers (8 ounces) mascarpone cheese (, softened)

confectioners' sugar

1/2 cup confectioners' sugar (, sifted)

heavy whipping cream

2 tablespoons heavy whipping cream

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