-
1
Preheat oven to 350 degrees.
-
2
Spray two 9-inch cake pans with nonstick spray and line bottoms with parchment.
-
3
Mix eggs, oil, and sugar in the bowl of an electric mixer.
-
4
Sift all dry ingredients together and add to egg mixture.
-
5
Beat until just well-mixed.
-
6
With a spatula, thoroughly stir in preserves and pecans.
-
7
Spray two cake pans with nonstick spray and line bottoms with parchment.
-
8
Split batter evenly between pans.
-
9
Bake about 45 minutes, or until a skewer or toothpick inserted in the middle comes out clean.
-
10
Place pans on cooling rack for 5 minutes, then flip them out of the pan and let cool the rest of the way.
-
11
To make frosting: Beat cream cheese first, then add butter.
-
12
Mix thoroughly.
-
13
Scrape down sides.
-
14
Add powdered sugar gradually.
-
15
When it's partially incorporated, turn mixer on medium speed and whip until light, about 3 minutes.
-
16
Stir in vanilla.
-
17
To ice the cakes: Put 1 cup frosting between the layers and spread evenly.
-
18
With a long, flat spatula, use the remaining frosting to ice the sides, then the top.
-
19
To smooth the icing, run the spatula under hot water for a second, and run it along the icing.
-
20
This will take away any uneven spots.
-
21
Mark the top of the cake into 12 even pieces, then put a pecan on the top edge of each piece.
