Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Ginger-Pecan Cake 3.8 (59) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Yield: 3 8-inch layers Caramel frosting is paired with tangy creme-fraiche filling on this moist ginger-pecan cake. Ingredients 1 ½ cups (3 sticks) unsalted butter, room temperature, plus more for pans 3 cups sifted all-purpose flour, plus more for dusting 1 ½ tablespoons baking powder ¾ teaspoon salt 1 tablespoon ground ginger 1 ½ finely ground toasted cups (7 ounces) pecans, plus 9 toasted pecan halves 3 cups packed light-brown sugar, sifted 6 large whole eggs, lightly beaten 1 cup plus 2 tablespoons milk ¾ teaspoon freshly grated ginger 2 teaspoons pure vanilla extract 1 pint creme fraiche 2 teaspoons bourbon (optional) 3 tablespoons confectioners' sugar, or more to taste Glossy Caramel Icing ¼ ounce crystallized ginger, cut into thin strips Directions Preheat the oven to 350 degrees, with two racks in center. Line bottoms of three 8-by-2-inch buttered cake pans with parchment. Dust bottoms and sides with flour; tap out excess. Sift flour, baking powder, salt, and ground ginger into a medium bowl. Add ground pecans, and whisk to combine; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until light and fluffy. Gradually add brown sugar until fluffy, 4 to 5 minutes. Drizzle in eggs, a little at a time, beating each time until batter is no longer slick, about 5 minutes; scrape down sides twice. With the mixer set on low, add flour mixture to sugar-butter mixture, alternating with milk, a little of each at a time, starting and ending with flour mixture; scrape down bowl twice. Beat in grated ginger and vanilla. Divide batter evenly among pans. Bake until a cake tester inserted into center of cakes comes out clean, 35 to 40 minutes, rotating pans if necessary for even browning. Transfer pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and return to wire racks, tops up; let cool. Meanwhile, place creme fraiche in a medium bowl, and whip with an electric hand mixer until soft peaks form. Add bourbon and confectioners' sugar; beat until soft peaks return. Cover, and refrigerate to firm, about 1 hour. To assemble cake, remove parchment from bottoms of cakes. Set aside prettiest layer; it will be used for top of cake. Place one layer on serving platter, and spread with half the creme-fraiche filling; repeat with second layer. Top cake with reserved third. Chill cake while icing is being prepared. Pour the icing onto the center point on the top of the cake, and let it flow down the sides. When the icing has set slightly, 5 to 10 minutes, arrange the pecan halves and crystallized ginger on the top. Serve. Cook's Notes Thin wooden skewers or toothpicks make good anchors if your cake layers are slipping; remove them before serving. Print