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Pleasantly spiced gingerbread and crunchy nuts star in this stunning dessert, with a spiced whipped cream frosting and more nuts on top!
1. In a large bowl combine flour, baking soda, baking powder, salt, ginger, and cinnamon. Set aside.
2. In a separate bowl beat together honey, molasses, oil, eggs, and milk until smooth. Add liquid mixture to flour mixture and gently stir until combined.
3. Divide batter between three 9-inch round cake pans and gently level batter with spatula. Bake cakes at 350ºF for 20-25 minutes or until a toothpick inserted in middle comes out clean. Cool cakes in pans 20 minutes. Then remove from pans to cooling racks and cool completely.
4. Spread 1/3 of the whipped cream over one cake layer and sprinkle with 1/4 cup toasted pecans. Repeat with remaining layers, topping the top cake layer with remaining whipped cream and remaining pecans. Serve.
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