Ginger-Pecan Cake
INGREDIENTS
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1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
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3 cups sifted all-purpose flour, plus more for dusting
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1 1/2 tablespoons baking powder
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3/4 teaspoon salt
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1 tablespoon ground ginger
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1 1/2 finely ground toasted cups (7 ounces) pecans, plus 9 toasted pecan halves
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3 cups packed light-brown sugar, sifted
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6 large whole eggs, lightly beaten
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1 cup plus 2 tablespoons milk
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3/4 teaspoon freshly grated ginger
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2 teaspoons pure vanilla extract
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1 pint creme fraiche
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2 teaspoons bourbon (optional)
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3 tablespoons confectioners' sugar, or more to taste
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Glossy Caramel Icing
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1/4 ounce crystallized ginger, cut into thin strips
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