Here you go!! (you owe me for this one)
* Exported from MasterCook *
Autumn Spice Cake with Sticky Coconut-Pecan Icing
COMBINE:
1 cup rolled oats (not quick-
cooking or instant)
1 cup boiling water
1/4 cup buttermilk
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground ginger
1/4 t. ground cardamom -- optional
CREAM -- ADD:
1 stick unsalted butter
room temperature
1 cup sugar
3/4 cup brown sugar
2 eggs
1 t. vanilla extract
BLEND IN -- ADD:
1 1/2 cups all-purpose flour
1 t. baking soda
1/2 t. table salt
Oat mixture PREPARE -- SERVE WITH:
Sticky Coconut-Pecan Icing and Sweetened Sour Cream
Preheat oven to 350°; coat two
8" round cake pans with nonstick spray, line with rounds of parchment, then coat with spray again.
Combine oats, water, buttermilk, and spices in a bowl; let stand for 15 minutes.
Cream butter with both sugars in
a second bowl until well blended, about 3 minutes. Add the eggs and vanilla; beat to incorporate.
Blend flour, baking soda, and salt into butter mixture just until combined, then add oat mixture. Divide batter between prepared pans
and bake 30-35 minutes, or until a toothpick inserted into the cakes comes out clean.
Cool on a rack for 10 minutes, then invert cakes onto the rack, lift off the pans, and peel away the parchment. Cool layers completely before frosting.
Prepare icing and cream mixture. Frost cake as on Page 50, slice, and serve with sour cream mixture.
See recipes for Sticky Coconut-Pecan Icing and Sweetened Sour Cream
Notes for cake & icing from magazine:
#1. In the soaking process, the buttermilk may curdle in the hot water, but don't worry. It won't hurt the cake.
#2. The heat of adding the spices to the hot water will help intensify their flavors.
#3. The cake layers can be frozen for up to a month - thaw completely at room temp. before frosting.
#4. The icing should simmer over med-low heat, speeding up the process by simmering the icing over higher heat could cause the egg yolks to curdle.
#5. The icing is spread over the first layer (not the sides), then top with the second layer and the remaining icing.
#6. Because the icing is so sticky, (the author) uses an electric knife to cut the cake. If no electric knife, dip a thin-bladed carving knife into hot water and wipe it clean before each slice.
Description:
"C@H, Issue #65, Oct. '07"
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* Exported from MasterCook *
Sticky Coconut-Pecan Icing & Sweetened Sour Cream
TOAST:
1 cup sweetened shredded coonut
3/4 cup pecan halves
SiMMER:
1 cup brown sugar
1/2 cup heavy cream
1 stick unsalted butter -- cubed
3 egg yolks
Generous pinch of salt
OFF HEAT -- ADD; FOLD IN:
1 T. dark rum -- optional
1 t. vanilla extract
Toasted coconut and pecans
Makes about 2 1/2 cups
Preheat oven to 350°.
Toast coconut on a baking sheet until quite dark, 10-12 minutes.
Toast pecans on a separate baking sheet until brown and fragrant, about 15 minutes. Coarsely chop pecans; set aside with coconut.
Simmer brown sugar, cream, butter, yolks, and salt in a saucepan over medium-low heat, stirring constantly. Cook until mixture thickens, about 8 minutes.
Off heat, add rum and vanilla. Cool until warm to the touch, then fold in coconut and pecans.
Sweetened Sour Cream
makes 1 1/2 cups
1/2 cup sour cream
1/2 cup heavy cream
3 T. sugar
Beat all ingredients to soft peaks in a bowl with a hand mixer.
Can be made and chilled up to 1 hour before serving.
Description:
"C@H, Issue #65, Oct. '07"