Spice Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

Mix Wet Ingredients

In another bowl, beat the eggs, then add buttermilk, vegetable oil, and vanilla extract. Mix until well combined.

Combine Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes

Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Prepare Poaching Liquid

In a saucepan, combine water, sugar, turmeric, and lemon juice. Bring to a simmer over medium heat.

Poach the Pears

Peel and core the pears, then add them to the simmering poaching liquid. Cook for about 15-20 minutes, or until pears are tender.

Cool the Pears

Remove the pears from the liquid and let them cool. Reserve the poaching liquid for drizzling.

Beat the Cream Cheese and Butter

In a large bowl, beat the cream cheese and butter together until smooth and creamy.

Add Sugar and Ginger

Gradually add the powdered sugar, mixing until combined. Then add ground ginger and vanilla extract, mixing until smooth.

Frost the Cake

Once the cakes are completely cooled, spread the ginger cream cheese frosting generously over the top and sides of the cakes.

Toast Hazelnuts

Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10-12 minutes, or until fragrant and golden. Let cool, then chop coarsely.

Make the Syrup

In a saucepan, combine douglas fir needles, sugar, and water. Bring to a boil, then reduce heat and simmer for about 15 minutes.

Strain Syrup

Remove from heat and strain the syrup through a fine sieve. Let cool before using.