Apple Cardamom Cake

Cake:

1. Preheat oven to 375°F and spray 3-8-inch cake pans with Baker’s Joy® Nonstick Baking Spray with Flour; set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and cardamom; set aside.
3. In the bowl of a mixer, combine the granulated sugar, brown sugar and shortening. Gradually increase the speed to high and beat for 5 minutes.
4. Scrape the sides of the bowl and add the eggs and sour cream.
5. Mix on medium speed for 1 minute or until thoroughly combined.
6. Scrape the sides of the bowl again.
7. With the mixer on low speed, slowly add the flour mixture.
8. When all the flour is nearly blended in, add the apples and pecans and gently stir to combine.
9. Pour the batter evenly into the three prepared pans.
10. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
11. Allow to cool in the pans for 15 minutes before running a knife around the edges and inverting the cakes onto a wire rack to cool completely.

Frosting:

1. In the bowl of a mixer, combine the shortening and butter.
2. Gradually increase the speed to high and beat for 5 minutes.
3. Add half the powdered sugar, a cup at a time, and blend.
4. Add the cinnamon, cardamom, salt and vanilla and blend.
5. Add the remaining powdered sugar on low speed then add the heavy cream, one tablespoon at a time until the frosting reaches your desired consistency.
6. Whip the frosting on medium-high speed for 3 minutes.
7. Use to frost cooled cakes.