Ginger Pecan Cake

Name: Ginger Pecan Cake
Yield: 10
Ingredients: Cream Cheese Frosting; 1 tablespoon unsalted butter, softened; 8 pecan halves soaked in cold water, drained; 8 ounces cream cheese, softened; Ginger Marmalade; Massa; 1 1/2 cups whole wheat flour; 1/2 teaspoon baking soda; 3/4 cup crystallized ginger, finely chopped; 1/2 teaspoon ground cinnamon; 1/4 cup honey (unrefined, available at natural food stores); 1 large egg; 1/2 cup buttermilk; 2 tablespoons unsalted butter

1
Cream Cheese Frosting
2
1 tablespoon unsalted butter, softened
3
8 pecan halves soaked in cold water, drained
4
8 ounces cream cheese, softened
5
Ginger Marmalade
6
Massa
7
1 1/2 cups whole wheat flour
8
1/2 teaspoon baking soda
9
3/4 cup crystallized ginger, finely chopped
10
1/2 teaspoon ground cinnamon
11
1/4 cup honey (unrefined, available at natural food stores)
12
1 large egg
13
1/2 cup buttermilk
14
2 tablespoons unsalted butter

Ingredients

1
Cream Cheese Frosting
2
1 tablespoon unsalted butter, softened
3
8 pecan halves soaked in cold water, drained
4
8 ounces cream cheese, softened
5
Ginger Marmalade
6
Massa
7
1 1/2 cups whole wheat flour
8
1/2 teaspoon baking soda
9
3/4 cup crystallized ginger, finely chopped
10
1/2 teaspoon ground cinnamon
11
1/4 cup honey (unrefined, available at natural food stores)
12
1 large egg
13
1/2 cup buttermilk
14
2 tablespoons unsalted butter

Directions

1
Purpose a 23-cm springform pan with butter and dust with flour
2
Place half a pecan in each pecan half and arrange them in the prepared pan, with the pecan facing down. Reserve
3
Massa: sift together flour, baking soda, crystallized ginger, and cinnamon
4
Mix in honey and reserve
5
Beat the egg with buttermilk and butter until smooth, then mix into the batter
6
Beat until a smooth batter forms
7
Pour the batter over the pecans and bake in a medium oven for 40 minutes, or until the cake is firm
8
Remove from pan and serve warm with yogurt or vanilla ice cream.