Pear Preserves Cake

Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans. (5 minutes)

In a medium bowl, whisk together 2.5 cups flour, cinnamon, allspice, and nutmeg. Set aside. (3 minutes)

In a separate bowl, toss pecans with 0.5 cup flour. This prevents them from sinking to the bottom of the cake. Set aside. (2 minutes)

In a large bowl, cream together 1 cup softened butter and 2 cups granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer. (5 minutes)

Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. (2 minutes)

Dissolve baking soda in buttermilk. The mixture will fizz; this is normal. (1 minute)

Gradually beat in the flour mixture alternately with the buttermilk mixture, beginning and ending with the flour. Mix until just combined; do not overmix. (5 minutes)

Fold in the floured pecans and pear preserves until evenly distributed throughout the batter. (3 minutes)

In a clean, dry glass or metal mixing bowl, beat egg whites until stiff peaks form. Be careful not to overbeat. (5 minutes)

Gently fold 1/3 of the beaten egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain. (3 minutes)

Divide the batter evenly among the prepared cake pans. (2 minutes)

Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. (40 minutes)

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Make the Frosting: In a large saucepan, combine 3 cups granulated sugar and milk. Cook over low heat, stirring frequently, until the sugar is completely dissolved. Remove from heat and set aside. (10 minutes)

Place the remaining 1.5 cups granulated sugar in a cast iron skillet. Cook over medium heat, stirring constantly, until the sugar dissolves and turns into a golden amber syrup. This requires close attention, as it can burn easily. (10 minutes)

Remove from heat and carefully stir in 0.75 cup softened butter. The mixture will bubble vigorously. (2 minutes)

Gradually pour the caramel syrup mixture into the milk mixture in the saucepan, stirring constantly to combine. (3 minutes)

Cook over medium heat, stirring constantly, until the mixture reaches the soft ball stage (240°F/115°C). Use a candy thermometer for accuracy. (15 minutes)

Remove from heat and beat with an electric mixer at medium speed for about 5 minutes, or until the frosting is thick enough to spread. (5 minutes)

Spread the frosting immediately onto the cooled cake layers. Work quickly, as the frosting will set as it cools. (10 minutes)