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Ginger-Pecan Cake

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Ginger-Pecan Cake

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
  • 3 cups sifted all-purpose flour, plus more for dusting
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 1/2 finely ground toasted cups (7 ounces) pecans, plus 9 toasted pecan halves
  • 3 cups packed light-brown sugar, sifted
  • 6 large whole eggs, lightly beaten
  • 1 cup plus 2 tablespoons milk
  • 3/4 teaspoon freshly grated ginger
  • 2 teaspoons pure vanilla extract
  • 1 pint creme fraiche
  • 2 teaspoons bourbon (optional)
  • 3 tablespoons confectioners' sugar, or more to taste
  • glossy caramel icing
  • 1/4 ounce crystallized ginger, cut into thin strips
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