Makes one 2-layer cake

Covered with a creamy orange buttercream, this layer cake is decorated with a circle of toasted pecans. The layers can be baked ahead, wrapped in plastic or foil, and frozen. Thaw before frosting.

CAKE

Butter (for the pans)

2¼ cups flour

2 teaspoons baking powder

2 teaspoons unsweetened cocoa

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon ground allspice

¼ teaspoon salt

¾ cup (1½ sticks) unsalted butter, at room temperature

¾ cup granulated sugar

¾ cup firmly packed dark brown sugar

3 eggs

1 teaspoon vanilla extract

1¼ cups milk

1. Set the oven at 350 degrees. Butter two 9-inch round cake pans. Line the pans with parchment paper cut to fit; butter the paper.

2. In a bowl, whisk the flour, baking powder, cocoa, cinnamon, nutmeg, ginger, allspice, and salt to blend them.

3. In an electric mixer at medium speed, beat the butter with the granulated and brown sugars until well blended. Beat in the eggs, one at a time, followed by the vanilla. With the mixer set at its lowest speed, blend in the flour mixture alternately with the milk.

4. Divide the mixture between the pans and smooth the tops. Bake the cakes for 30 minutes or until a skewer inserted in the centers comes out clean.

5. Set the pans on wire racks to cool for 10 minutes. Set racks on the cakes and turn the racks and pans upside down. Lift off the pans, peel off and discard the parchment, and turn the cakes right sides up on the racks; cool.

FROSTING

3 tablespoons pecans, chopped

? cup unsalted butter, at room temperature

4 cups confectioners’ sugar

Grated rind of 1 large navel orange

3½ tablespoons orange juice, or more if needed

1. Set the oven at 350 degrees.

2. In a small baking dish, spread the pecans. Toast for 8 minutes or until fragrant; cool.

3. In an electric mixer on medium speed, beat the butter until creamy. With the mixer set on its lowest speed, gradually beat in 2 cups of the confectioners’ sugar, followed by the orange rind, 3½ tablespoons juice, and the remaining 2 cups sugar. If necessary add more orange juice, 1 teaspoon at a time, to make a creamy frosting that spreads easily.

4. Set 1 cake layer, bottom side up, on a cake plate. Use an offset spatula to spread about 1 cup of the frosting on top. Set the remaining cake layer, right side up, on top. Spread remaining frosting on the top and sides of the cake. Sprinkle the pecans around top edge. Jean Kressy