Autumn Spice Cake With Sticky Coconut-Pecan Icing

Name: Autumn Spice Cake With Sticky Coconut-Pecan Icing
Prep time: 2 h
Cook time: 35 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1 cup rolled oats (not quick-cooking or instant); 1 cup boiling water; 1/4 cup buttermilk; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cardamom (optional, I did not use); 1/2 cup unsalted butter, room temperature; 1 cup sugar; 3/4 cup brown sugar; 2 eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon table salt; 1 cup sweetened flaked coconut; 3/4 cup pecan halves; 1 cup brown sugar; 1/2 cup heavy cream; 1/2 cup unsalted butter, cubed; 3 egg yolks; 1 pinch salt, generous; 1 tablespoon dark rum (optional); 1/2 cup sour cream; 3 tablespoons sugar

Instructions

Prep:2hCook:35min

Got this out of Cuisine at Home magazine. When I saw the picture in the magazine I almost licked the page. So I made this for my husbands birthday. I doubled the recipe and made one 2-layered cake and 24 cupcakes so he could take some to work. For the cupcakes I cut the tops off and put some frosting in the center and then on top. So it was kinda like a layered cupcake. I also used my food processor to mix everything. Makes it very quick. Another hint from the book is to use an electric knife to cut the cake. Since the frosting is very sticky. We did that and it worked very good. Looked beautiful. Also came with a recipe for a Sweetened Sour Cream to serve along side this. The cake definately doesn't need it but it tastes really good so why not? My husband said it tastes like spice cake and a pecan pie mixed together.

Updated at: Thu, 21 Nov 2024 15:07:54 GMT