DIRECTIONS

Spice Cake

1. Preheat the oven to 350°F. Spray two 8-inch cake pans with baking nonstick spray. Line the bottom of the pans with 8-inch parchment paper circles and spray again.
2. In a medium bowl, sift the flour, baking powder, baking soda, cinnamon, ginger, pumpkin pie spice, and nutmeg. Add the salt. Set aside.
3. Using a mixer in a large mixing bowl, beat the butter, brown sugar, and sugar on high speed for 3 minutes.
4. Add in the vanilla and sour cream and mix on medium until combined.
5. Add in the eggs and mix on medium until combined.
6. Then, alternate between the dry ingredients and buttermilk. Add a third of the dry ingredients and half of the buttermilk at a time. Mix on a low speed.
7. Pour the cake batter evenly to the two cake pans.
8. Bake for 25-30 minutes until a toothpick inserted comes out clean.
9. Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool completely.

Pecan Pie Filling

1. In a medium saucepan over medium heat, melt the butter and the brown sugar together.
2. Add in the chopped pecans and let it cook for 30 seconds.
3. Add in the heavy cream, vanilla, cinnamon, nutmeg, and salt. Let it bubble and then, let it cook for 1 minute.
4. Take off the heat and let it cool completely.

Brown Butter Frosting

1. In a frying pan over medium heat, melt the butter. Heat and stir the butter until the milk solids separate and turns amber in color.
2. Pour the browned butter in a small bowl, and place in the freezer and stir every 10 minutes. It should be like pudding consistency, then pull it out.
3. While you wait, sift the powdered sugar in a large bowl.
4. Using a mixer, beat the shortening and browned butter on high speed for 3 minutes.
5. Add in half of the powdered sugar and mix on low until combined.
6. Then, add in the rest of the powdered sugar.
7. Add in the vanilla and salt and beat on high speed until fluffy.

Assembly

1. Cut the domes off the tops of the cake using a cake leveler or a serrated knife.
2. Place the 1st cake layer down and spread ¾ cup of frosting over the cake.
3. Pipe a border of frosting over the edge of the cake. Spread 1 cup of pecan pie filling over the cake.
4. Place the second cake layer with the bottom of the cake facing up.
5. Frost the cake in a light layer of frosting.
6. Freeze for 15 minutes.
7. Frost the cake again and freeze for 10 minutes.
8. Top the cake with the rest of the pecan pie filling.