Candied Pecans to be made ahead of time
1 1/2 c pecan pieces
1/4 t BLiS Hardwood Smoked Salt
1/4 t nutmeg
1/4 t cardamom
1/3 c BLiS Bourbon Barrel Maple Syrup
Combine all ingredients, mix well. Taste - if too dry add more syrup. Spread to a single layer of nuts that are touching but not stacked on parchment paper and put in the dehydrator for 15 hours, or in an oven on lowest temperature until dry and crunchy. Set aside.
White Spice Buttermilk Cake
10 oz bread flour
4 oz cake flour
1 1/2 t baking powder
1 t baking soda
4 t ground cardamom
1 t ground ginger
1/2 t ground white pepper
10 oz unsalted butter, room temp 10 oz sugar
4 eggs, room temp
1 T vanilla extract
2 t finely grated lemon zest
1 1/2 c buttermilk
1) Butter and flour two loaf pans or two round pans.
2) Combine flours, baking powder, baking soda, cardamom, ginger, and white pepper - Reserve.
3) Beat the butter and sugar together until the mixture is light and fluffy. Mix in the eggs, 2 at a
time. Add vanilla and lemon zest. Stir in the dry ingredients in 2 additions, alternating with the buttermilk. Divide the batter between the two pans.
4) Bake the cakes at 350°F for approx. 50 mins - or until they are golden brown and baked
through. Let the cakes cool in the pan for 10 mins then unfold onto a rack and let cool completely. Slice the cakes in half horizontally once cool.