By food.com
Autumn Spice Cake With Sticky Coconut-Pecan Icing
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: Sun, 08 Dec 2024 20:35:14 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories542.9 kcal (27%)
Total Fat29.1 g (42%)
Carbs67.3 g (26%)
Sugars47.4 g (53%)
Protein5.9 g (12%)
Sodium235.6 mg (12%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 cuprolled oats
not quick-cooking or instant
1 cupwater
boiling
¼ cupbuttermilk
1 teaspoonground cinnamon
¼ teaspoonground nutmeg
¼ teaspoonground ginger
¼ teaspoonground cardamom
optional, I did not use
½ cupunsalted butter
room temperature
1 cupsugar
¾ cupbrown sugar
2eggs
1 teaspoonvanilla extract
1 ½ cupsall-purpose flour
1 teaspoonbaking soda
½ teaspoontable salt
1 cupsweetened flaked coconut
¾ cuppecan halves
1 cupbrown sugar
½ cupheavy cream
½ cupunsalted butter
cubed
3egg yolks
1 pinchsalt
generous
1 tablespoondark rum
optional
½ cupsour cream
3 tablespoonssugar
Instructions
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