Ginger-Pecan Cake

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Martha Stewart


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1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans

3 cups sifted all-purpose flour, plus more for dusting

1 1/2 tablespoons baking powder

3/4 teaspoon salt

1 tablespoon ground ginger

1 1/2 finely ground toasted cups (7 ounces) pecans, plus 9 toasted pecan halves

3 cups packed light-brown sugar, sifted

6 large whole eggs, lightly beaten

1 cup plus 2 tablespoons milk

3/4 teaspoon freshly grated ginger

2 teaspoons pure vanilla extract

1 pint creme fraiche

2 teaspoons bourbon (optional)

3 tablespoons confectioners' sugar, or more to taste

Glossy Caramel Icing

1/4 ounce crystallized ginger, cut into thin strips

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