Molly Cookie

Serves 8-10 good sized pieces. You could get away with 12-14.

Ingredients

Maple-coated pecans:

• 3/4 cup pecan halves, toasted
• 1/4 cup pure maple syrup (the original recipe says to use Grade B, but all I could find was Grade A, and that worked out fine.)
• Coarse kosher salt

Cake:

• 2 1/2 cups all purpose flour
• 1 1/2 teaspoons Chinese five-spice powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse kosher salt
• 1/3 cup chopped crystallized ginger (1 1/2 to 2 ounces)
• 1/2 cup sugar
• 1/2 cup packed golden brown sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 large eggs
• 3/4 cup hot water
• 2/3 cup mild-flavored (light) molasses

Frosting:

• 1 1/3 cups chilled crème fraîche
• 1 1/3 cups chilled heavy whipping cream
• 1/2 cup sugar
• 6 tablespoons powdered sugar
• Salted Maple-Caramel Sauce

Salted Maple Caramel Sauce

• 1/4 cup (1/2 stick) unsalted butter
• 1/2 cup sugar
• 3/4 cup heavy whipping cream
• 1/8 teaspoon coarse kosher salt
• 5 to 6 drops imitation maple extract

Directions

For maple-coated pecans:
Place large piece of foil on work surface. Combine nuts and maple syrup in heavy medium skillet (do not use nonstick) over medium-high heat and bring to boil, tossing to coat. Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3 1/2 minutes. Scrape nuts onto foil. Working quickly with 2 forks, separate nuts. Sprinkle with coarse salt. Cool until coating is crisp and hard, about 1 hour. DO AHEAD: Pecans can be made 1 day ahead. Store airtight at room temperature.

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine first 4 ingredients in processor; add ginger. Blend until ginger is finely ground, about 1 minute. Using mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time (batter may look curdled). Stir 3/4 cup hot water and molasses in small bowl. Beat dry ingredients into butter mixture in 4 additions alternately with molasses mixture in 3 additions.

Divide batter between prepared pans (about 21/2 cups each). Bake until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks.

For frosting:
Combine crème fraîche, cream, and both sugars in large bowl. Using electric mixer, beat until very thick and stiff.

Cut around pan sides to loosen cake layers; turn out onto racks. Place 1 cake layer on platter. Spread with 1 1/3 cups frosting. Drizzle with 3 tablespoons caramel sauce. Top with second cake layer. Spread remaining frosting smoothly over top and sides of cake. Drizzle top of cake with 3 tablespoons sauce. Cover with cake dome; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead; keep chilled. Let stand at room temperature 30 minutes before continuing.

Cut pecans into pieces or leave whole. Press pecans into frosting on sides of cake. Cut cake into wedges. Spoon sauce over.

For Salted Maple-Caramel Sauce:
Melt butter in heavy medium saucepan over medium heat. Add sugar. Whisk until sugar melts and mixture is thick and boiling, 2 to 3 minutes. Gradually whisk in cream. Bring sauce to boil, whisking often. Boil until sauce thickens enough to coat a spoon and is reduce to 1 cup, whisking often, 2 to 3 minutes. Remove from heat. Whisk in coarse salt and extract. DO AHEAD: Can be made 1 week ahead. Cool, cover, and chill.

Tags: candied pecans, caramel sauce, fall cake, maple cake, maple pecan cake