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Southern cooking just wouldn't be the same without pecans. From salads to bourbon pies, this favorite nut is useful in every course of the meal. Desserts, however, are where they shine. Chef Scott Peacock, our dear friend and owner of Watershed Restaurant in Georgia, swaps traditional walnuts with pecans in this classic, super-moist cake. Remember to always toast nuts for more robust flavor, and store them tightly wrapped in the freezer to prolong their freshness. 1. Preheat oven to 350 degrees. Butter and flour three 9-inch cake pans and line them with parchment paper. Sift together flour, baking soda, salt, and cinnamon. 2. Put sugars in a large mixing bowl and stir in eggs. Once eggs and sugars are blended, whisk in oil and vanilla. Stir in flour mixture just until moistened; do not beat. Stir in pineapple, banana, and walnuts just until blended. 3. Divide batter between the lined cake pans and rap pans on countertop to dislodge any air bubbles. Bake for 25-30 minutes, until a cake tester inserted in center comes out clean. 4. Cool in pans for 5 minutes, then turn out onto cooling racks to cool completely before frosting. For the frosting: 1. Cut butter into 2-inch pieces and put into mixing bowl. Mix on medium speed until butter becomes malleable, about 3 or 4 minutes. Add cream cheese in pieces and mix until thoroughly blended. 2. Slowly add confectioners' sugar and vanilla and mix until blended. Increase mixer speed slightly and continue mixing for 2-3 minutes until frosting becomes light and fluffy. Remove from mixer and fold in walnuts. 3. Use frosting to fill and frost layers, then store in cool, but not refrigerated, area until serving. Serves 10-12. Special Thanks:
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