This epic cake to showcases all the complex flavours of dark and light Muscovado sugar. Spices. Pecan nuts. Butter (always butter). A bit of cream cheese - okay, a lot of cream cheese, and, of course, there had to be a Muscovado glaze!
Cream Cheese Frosting
Preheat oven to 170 degrees celcius.
Grease and line 4 x 20cm sandwich cake tins (or use two and slice the cake in half)
In a stand mixer, whip the eggs and sugar until very light (almost white), thick and fluffy.
In a separate bowl, whisk the buttermilk, oil and vanilla.
Pour this mixture into the egg mixture.
Sift together the remaining dry ingredients and fold into the creamed mixture along with the chopped pecan nuts.
Divide the batter between the cake tins and bake for 25-30 minutes or until the sponge is golden brown on top and bounces back when pressed lightly.
Allow the cakes to cool completely, upside down, before unmoulding.
For the frosting, cream the butter, Muscovado and Demerara Icing sugar until light and very fluffy. Add the cream cheese and whip until very fluffy.
To make the glaze, combine all the ingredients in a small saucepan and stir until dissolved. Then bring to the boil and simmer for 1 minute then set aside and allow to cool.
Assemble the cake by layering the cake with the cream cheese frosting. To make layering easier, freeze the layers for 20-30 minutes before you begin assembling, this will make the cake more rigid and keep the frosting in place. Frost the sides of the cake, drizzle with the glaze, then decorate with pecan nuts, shortbread and extra frosting piped on top.
TIP: If you'd like to create the pecan shards, place 1 cup of white sugar in a saucepan with 1 tbsp water and simmer until melted and caramelized. Pour over a handful of pecan nuts scattered on a greased and lined baking tray. Allow to cool completely then break into shards. I also crushed some to toss onto the side of the cake.
Recipe by Katelyn Allegra
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