Spicy Layer Cake with Caramel Frosting

• Preheat your oven to 325 degrees for Convection bake and 350 degrees for Standard.

  Line two 8" cake pans with parchment paper and butter the sides.

  Mix together your flour, spices, salt, baking soda, and baking powder, and set aside.

  Remove the butter, eggs and buttermilk from the refrigerator so all three can come to room temperature before use.
• Using an electric mixer, combine the butter, oil and both the brown and white sugar. Beat at high speed until the mixture is light and fluffy. Add the egg yolks, one at a time, completely combining each before adding the next. Now, add the vanilla extract and the molasses. Mix again at high speed for about 1 minute until the entire mixture is fluffy and completely combined. You may have to stop the mixer at some point to scrape down the sides of the bowl. Add the buttermilk and turn the mixer on to low speed(low speed to avoid splashing) for about 30 seconds, then high speed for another 30 seconds.
• Add the dry ingredients and mix at low speed until combined. Stop, scrape down the sides of the bowl, mix briefly, then pour the batter into a large mixing bowl. Thoroughly wash and dry the bowl from your mixer, as well as the whisk attachment. It is extremely important that this be clean and dry before adding your egg whites.
• Pour the egg whites in to your clean, dry mixing bowl, and using the whisk attachment beat at high speed for about 30 seconds, then sprinkle in the Cream of Tartar. Continue at high speed until the whites are foamy. Leaving the mixer on, pour in the 1/4 cup of sugar, one tablespoon at a time. Completely combine each tablespoon before adding the next. Beat until the egg whites hold firm peaks and have a satin like sheen.
• Add 1/3 of the beaten whites to the cake batter and stir it in to lighten the batter. Carefully add another 1/3, and using a rubber spatula, fold these into the batter. Don't stir - fold - using a flipping motion. When incorporated, repeat the process with the remaining 1/3 of the whites. Don't over mix. Even if you have a few streaks of egg white, it's better than deflating the batter.
• Divide the batter equally between your two prepared 8" cake pans. Place on the center rack of your preheated oven. Bake for 35 to 45 minutes, or until the cake is golden brown and springs back a bit when you gently press on the center. You can also further check by inserting a toothpick or cake tester into the center. It should come out clean when the cake is done.
• The layers should cool at least 15 minutes then remove from the cake pans and place on a cooling rack. Wait until they are completely cool before adding the frosting.

  At this point, you may wrap the layers in plastic wrap and then in a zip lock freezer bag and freeze. They will be fine for at least one month.

The Frosting

• Add the butter, dark brown sugar and cream to a heavy bottom sauce pan. Place over medium heat, stir, bring to a boil. Allow the mixture to boil for one minute, and during this time, do not stir. Remove from the heat, and allow to cool to about room temperature.
• Your cream cheese should be room temperature. Add that, along with the sifted powdered sugar to a mixing bowl, and beat until completely combined. Add the cooled brown sugar/butter mixture and continue to beat until light and fluffy.

For the Candied Walnuts

• Pour the sugar and the 1/4 cup of water into a heavy deep sauce pan. (The reason I say deep sauce pan is that as the sugar cooks it does splash, and in a deep sauce pan you are less likely to get the hot liquid to splash on your hands.)
• Place the pan over low to medium-low heat, and stir for about a minute. As soon as the sugar starts to melt, stop stirring. At this point the sugar should be a clear liquid, and will start to bubble.
• After it is simmering for 3 to 5 minutes hold the handle of the sauce pan and tilt in a rotating motion. Do not stir, just gently swirl the liquid sugar. This allows it to cook and caramelize evenly.
• Depending on the your pan, it should start to turn color in about 7 minutes. You really don't need a candy thermometer for this, as you are really going by color. When the syrup is a rich caramel color it is time to stir in the toasted walnuts.
• THIS IS VERY IMPORTANT - once you have stirred in the walnuts, you have about 30 seconds to pour the mixture onto you parchment covered baking pan and spread the mixture before it starts to harden.
• As you pour the hot caramel and walnuts onto the parchment, use the tines of a fork, or even wooden chopsticks to separate the walnuts so they are not going to harden in a clump. Also, pour so some of the liquid caramel comes out without any nuts. These clear pieces are great for decorating, as you will see in the photo.
• Once the caramel and walnuts cool and harden, they can be used, and any remaining pieces can be stored in an airtight container in a cool dark spot for up to one month.

Putting it All Together

• When frosting cakes, it is always a bit easier to have a cake turntable, but if you do not, use a flat, rimless platter several inches larger than your cake layers. Brush the crumbs from one of the layers and place top side up on the turntable (platter). If the top is not flat, trim a bit off using a serrated knife.
• Place about 1/3 of the room temperature frosting on the bottom layer and spread evenly over the entire surface. Place the second lay on top and cover top and sides with a thin layer of frosting. If your time permits, place the cake in the freezer for 10 minutes or the refrigerator for 20 minutes. This hardens the thin outer coating of frosting and keeps crumbs sealed in so they won't show on your final finished product. Now, use your remaining frosting to cover top and sides of the cake and decorate with your candied walnuts.
• NOTE: Pecans can be used in place of walnuts.