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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup butter, softened |
2 cups sugar |
5 eggs, separated |
1 teaspoon baking soda |
1 cup buttermilk |
3 cups all-purpose flour, divided |
1 teaspoon ground cinnamon |
1 teaspoon ground allspice |
1 teaspoon ground nutmeg |
1 cup chopped pecans |
1 cup pear preserves |
heritage caramel frosting |
Directions:
1. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolks; beat well.
2. Dissolve soda in buttermilk; stir well. Combine 2 1/2 cups flour and spices; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix well after each addition.
3. Dredge pecans in remaining 1/2 cup flour; fold pecans and pear preserves into batter. Beat egg whites (at room temperature) until stiff peaks form; gently fold into batter.
4. Pour batter into 3 waxed paper - lined and heavily greased 9 - inch round cake pans. Bake at 350° for 35 to 40 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cake cool completely.
5. Spread Heritage Caramel Frosting between layers and on top and sides of cooled cake.
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