GINGERBREAD CAKE WITH BUTTERMILK FROSTING

Steps:

• Process the first 7 ingredients in a food processor for 1 minute or until ginger is finely ground. Beat buter at medium speed with an electric stand mixer until creamy. Add sugar; beat until fluffy. Add egg yolks, 1 at a time; beat until blended after each addition.
• Combine coffee and molasses. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat at low speed just until blended. Beat egg whites at high speed until stiff peaks form. Fold egg whites into batter in 3 batches.
• Spoon batter into 3 greased (shortening) and floured 8-inch-round cake pans. Bake in a preheated 350º oven for 20 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool on racks.
• Spread buttermilk frosting between layers and over cake. Garnish with pecans.
• FOR BUTTERMILK FROSTING: Beat butter at medium speed with an electric mixer for 1 minute. Gradually add powdered sugar alternately with 5 TBSP. buttermilk. Beat at low speed until blended. Stir in lemon juice, vanilla, and salt. If desired, add up to 3 TBSP. buttermilk, 1 TBSP. at a time; beat to desired consistency.
• FOR SPICED GLAZED PECANS: Combine first 4 ingredients in a heavy saucepan over medium heat. Add pecans and cook, stirring constantly, 7 minutes or until sugar melts and coats pecans. Spread on greased wax paper, and cool.