CAKE: Heat oven to 350 degrees. Arrange two racks in the center of oven. 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 medium bowl. Add ground pecans, and whisk to combine; set aside. 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. 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 between pans. Bake 30 minutes; rotate pans, if necessary, for even browning. Bake 5 to 10 minutes more, until cake tester inserted into center of cakes comes out clean. Transfer pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and return to wire racks, tops up; let cool. (Makes three 8-inch layers) Meanwhile, whip creme fraiche with electric mixer until soft peaks form. Add bourbon and confectioners sugar; beat until soft peaks return. Transfer to medium bowl, 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. GLOSSY CARAMEL ICING: Place sugar in a large skillet over medium heat. Let cook until it begins to melt and turns golden, 2 to 3 minutes. As sugar melts, stir with back of a wooden spoon if needed, until amber colored, and about 310 degrees on candy thermometer, 3 to 4 minutes. Slowly pour cream into skillet, being careful as you pour because it willl splatter. Stir with wooden spoon, reducing heat to medium-low. Continue stiring; hardened caramel will melt into cream and become soft and liquid. Change to a whisk; continue stirring slowly to minimize bubbles until completely smooth, 1 to 3 minutes. Remove from heat, and let cool slightly, 3 to 4 minutes. Pour icing directly onto chilled cake. If caramel becomes too stiff to pour, warm over a double boiler. (Makes 1 1/2 cups) Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 eight-inch cake" Per serving: 9194 Calories (kcal); 518g Total Fat; (50% calories from fat); 100g Protein; 1058g Carbohydrate; 2583mg Cholesterol; 4763mg Sodium Food Exchanges: 19 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 100 1/2 Fat; 48 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (3674g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2519 (27%)|
|Amt Per Serving||% DV|
|Total Fat 279.9g||373 %|
|Saturated Fat 121.2g||606 %|
|Monounsaturated Fat 90.7g|
|Polyunsanturated Fat 28.4g|
|Cholesterol 6707.1mg||2064 %|
|Sodium 4156.1mg||143 %|
|Potassium 3586.6mg||94 %|
|Total Carbohydrate 1451.4g||427 %|
|Dietary Fiber 19.7g||79 %|
|Sugars, other 1431.7g|
|Protein 270.5g||386 %|
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Calories per serving: 9330
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