Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total Time
2 Hours 40 Mins
Yield
Makes 12 servings

This cake is bound to become a family favorite. For added beauty, use a kitchen torch to lightly brown the edges of the frosting, if desired.

How to Make It

Step 1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Let cool.

Step 2

Meanwhile, beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Step 3

Stir together flour, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.

Step 4

Divide batter into 2 equal portions (about 3 1/2 cups each); stir cinnamon, allspice, cloves, and pecans into 1 portion. Pour plain batter into 2 greased and floured 9-inch round cake pans (about 1 3/4 cups batter per pan). Pour spiced batter into 2 greased and floured 9-inch round cake pans (about 2 cups batter per pan).

Step 5

Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Step 6

Place 1 plain cake layer on a serving plate or cake stand; spread top with 2/3 cup Filling, leaving a 1/4-inch border around edges. Top with a spice cake layer, and spread top with Filling as directed above. Repeat procedure with remaining plain cake layer and Filling. Top with remaining spice cake layer. Prepare White Icing; spread icing over top and sides of cake.

Ratings & Reviews

doahfly's Review

bakeitsister
November 22, 2012
N/A

56carolinacook's Review

lizzsum
November 07, 2012
N/A

MartaA's Review

doahfly
December 25, 2011
N/A

lizzsum's Review

JudithKY
December 16, 2011
N/A

JudithKY's Review

Throckmorton32
November 24, 2011
N/A

MicheleHarder's Review

NCPorter
November 15, 2011
To get this right the first time (which I happened to do amazingly) one must follow the directions exactly. EXACTLY. It is AMAZING! I made it for my husband's birthday. It is a perfect cake for fall/winter especially. The only suggestion I would make is to make it for a crowd that can eat it within a few days, as the frosting limps, as it were, after 2 days....but is still *really* good, even if you freeze the leftovers. Oh! Add 1 Tablespoon of MOLASSES to frosting! It makes the icing off white and blends in so well with the flavors in the cake, yet does not overpower it.

mysweetrubie's Review

mysweetrubie
March 23, 2011
I made this cake for a family Christmas party. It was marvelous. The only changes I made were that I made my own lemon curd and changed the frosting to a cream cheese frosting. It's at the top of my top 10 list.

elmobakes's Review

bgj2010
January 25, 2011
Made this beautiful cake and had no trouble. Everyone loved it and several requested recipe. Will definitely add to my favorites.

martin6961's Review

56carolinacook
January 14, 2011
Absolutely wonderful!! Love all the flavors. Had no problems with the icing! It was perfect... almost like marshmellow creme.

skoc50's Review

martin6961
December 25, 2010
I made it for my Christmas dinner and was pleased with the results although I did make several changes. Based on other readers' reviews, I was scared off by the lemon curd so I used a 12 oz. jar of pumpkin butter mixed with an 8 oz. jar of lemon curd and used only a little of the coconut. The pumpkin flavor was more dominant than the lemon and pumpkin seemed more appropriate for a spice cake anyway. I also used a buttercream frosting rather than the suggested frosting. With these changes I was happy and would make again.