3 eggs
1 teaspoon white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon almond extract
2 teaspoons ground cinnamon
1 pinch ground ginger
1/2 teaspoon vanilla extract
1 cup packed light brown sugar
1 cup vegetable oil
2 tablespoons all-purpose flour
3 teaspoons brown sugar
1 teaspoon vanilla extract
2 cups chopped pecans
1 (8 ounce) package cream cheese
1 cup butter, softened
1 cup cream cheese, softened
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat eggs, 1 teaspoon sugar, 1 teaspoon vanilla, and 1 1 1/2 teaspoons almond extract until smooth. Beat in flour, baking powder, salt, almond extract, cinnamon, and ginger. Mix in 1/2 cup pecans.
In a large bowl, blend brown sugar and vegetable oil. Stir into egg mixture, then egg mixture with cream cheese, pecans and cream cheese mixture. Stir until the batter is smooth. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted in center of the cake comes out clean. Cool in pan and frost with bittersweet chocolate or ganache frosting. Frost cake with raspberry preserves, or drizzle chocolate glaze on top. Chill 15 minutes before serving.