Friday, December 19, 2014

Pecan Pie Celebration Cake

Tis the season to celebrate the birth of Jesus Christ! 

What better way but with cake and maybe a little song?

Pecan Pie Celebration Cake with Chocolate Buttercream and Raspberry Jam

2 cups coconut oil or palm shortening
2 cups evaporated cane sugar
1 TB molasses
6 large eggs
1 TB vanilla
1/2 tsp salt
1 tsp baking soda
1 1/2 cup gluten free flour
4 cups chopped pecans

1. Preheat the oven to 350.
2. With a mixer, beat the coconut oil,  sugar and molasses on high speed until whipped completely.
3. Add dry ingredients (except pecans). Mix with mixer. Fold in pecans.
4. Bake in two parchment lined and lightly greased 9" round cake tins for 35-40 minutes.
5. Remove and let cool.

To assemble,  sandwich the pecan cakes with a generous amount of raspberry jam (or jam of your choice) between and a chocolate ganache on top and outside.

For my chocolate frosting,  I whipped 1 cup coconut oil (room temp so solid) with about 4 TB hot water, 1/4 cocoa powder, and 1/4 cane sugar.


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