• prep: 1 hr
• cook: 3 hr
• total: 4 hr

servings:

In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce

• 3/4 cup pecan halves, toasted
• 1/4 cup pure maple syrup (preferably Grade B)
• Coarse kosher salt
• 2 1/2 cups all purpose flour
• 1 1/2 teaspoons Chinese five-spice powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse kosher salt
• 1/3 cup chopped crystallized ginger (1 1/2 to 2 ounces)
• 1 cup maple sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 large eggs
• 3/4 cup hot water
• 2/3 cup mild-flavored (light) molasses
• 1 1/3 cups chilled crème fraîche
• 1 1/3 cups chilled heavy whipping cream
• 1/2 cup maple sugar
• 6 tablespoons powdered sugar
• Salted Maple-Caramel Sauce
• Ingredient info: Chinese five-spice powder-a spice blend that usually contains ground fennel seeds, Sichuan peppercorns, cinnamon, star anise, and cloves-is available in the spice section of most supermarkets. Crème fraîche is sold at most supermarkets and at specialty foods stores.

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