1/2 cup unsalted butter, softened
1 cup white sugar
3 egg yolks
1 teaspoon vanilla extract
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon
1 pinch ground nutmeg
4 tablespoons baking powder
2/3 cup pecan halves
3/4 cup heavy cream
1 cup heavy whipping cream
1 egg white
3 tablespoons cornstarch
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter, 1 cup sugar and 3 eggs. Stir in the vanilla, evaporated milk, allspice and nutmeg.
Pour half of the cream mixture into a medium saucepan with a small amount of the remaining creamed cream, stirring constantly. This will make the mixture thicker. Cook over medium heat, stirring until smooth. Cook until thickened and thickened. Stir in the cornstarch and vanilla; reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens. Remove from heat and stir in the baking powder and pecans.
To serve: In a small saucepan, beat the egg white and 1 tablespoon cream until frothy. Pour 1 cup of the frozen whipped topping over the cooled cake and mix gently.