New different desserts for holidays

I tend to make more desserts during the holidays. I also eat more desserts during that time. While I usually bring the same savory dishes to my family get togethers, I like to get creative at the end of the meal. Since most are too full to eat desserts, I like to tempt them with something new and different.

Here’s a dessert that falls into that category, Butter Pecan Cake. The homemade Brown Sugar Frosting is guaranteed to satisfy your sweet tooth. It’s a great dessert to make the night before to free your time in the kitchen on the day of your gathering. Gather up your ingredients, and Let’s head to the kitchen!

Butter Pecan Cake

1 1/4 cup butter, softened and divided

2 1/4 cups chopped pecans

1 1/2 cups granulated sugar

1/2 cup firmly packed light brown sugar

4 large eggs, room temperature

1 tablespoon vanilla extract

3 cups cake flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 cup milk, room temperature

Brown Sugar Frosting

Garnish: pecan pieces

In a large skillet, melt 1/4 cup butter over medium heat. Add chopped pecans, and cook, stirring frequently, until fragrant and golden, about 10 minutes. Pour onto a rimmed baking sheet, and let cool completely.

Preheat oven to 350℉. Line bottoms of 3 (8-inch) round cake pan with parchment paper; spray with baking spray with flour.

In the bowl of a stand mixer fitted with the paddle attachment, beat sugars and remaining 1 cup of butter at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in 1 1/2 cups toasted pecans. Divide mixture among prepared pans.

Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

In another medium bowl, fold together 2 cups Brown Sugar Frosting and remaining 1 cup toasted pecans.

Place 1 cooled cake layer on a cake plate, and evenly spread half of frosting mixture on top, leaving a 1/2-inch border around edges. Top with second cake layer, and spread remaining frosting mixture on top. Top with remaining cake layer. Reserve 2 cups Brown Sugar Frosting for piping. Spread remaining Brown Sugar Frosting on top and sides of cake. Place reserved 2 cups Brown Sugar Frosting in a pastry bag fitted with a 1/2-inch open star piping tip. Pipe a border around top edge of cake as desired. Garnish with pecan pieces, if desired.

Brown Sugar Frosting

1 1/2 cups firmly packed light brown sugar

1 cup egg whites (about 8 egg whites), room temperature

2/3 cup granulated sugar

2 2/3 cups butter, cubed and softened

2 teaspoon vanilla extract

1/2 teaspoon kosher salt

In the heatproof bowl of a stand mixer, whisk together brown sugar, egg whites, and granulated sugar by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until sugars completely dissolve and an instant-read thermometer registers 120-130℉.

Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until bowl is cool to the touch, 10 to 12 minutes. Add butter, about 2 tablespoons at a time, beating until combined after each addition. Frosting will be shiny and smooth.

Often pecans show up during the holidays in pies and pralines. This cake is a delicious way to use the most popular southern nut. Why wait for a large gathering? Your family will thank you for bringing this to the dinner table.