"The cake itself is a ginger-pecan cake, with the perfect balance of freshly grated ginger to add a bit of spice and toasted pecans to add a bite of nuttiness. The frosting is a simple affair--basically a creamy, sweet bed on which to rest peaches, with the dark, rich undertones of brown sugar instead of white sugar."
Preheat oven to 350 degrees F. Grease and flour the bottom and sides of the cake pan, and line the bottom with parchment paper. If desired, use bake-even strips.
Whisk together the flour, toasted and ground pecans, salt, and baking soda. Set aside.
In a mixer bowl, combine the grated ginger, brown sugar, and butter. Cream on medium until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Beat in the vanilla extract.
Add the flour mixture in two batches, alternating with the whole milk. Beat well after each addition, but do not overmix.
Pour the batter into the prepared cake pan. Smooth the top with the back of a spatula if necessary. Bake for ~60 minutes until a toothpick inserted into the center of the cake comes out cleanly. Remove from oven and let cool on a wire rack for 15 minutes before removing from the pan and cooling completely.
Combine the flour and milk in a small saucepan and cook, whisking constantly, over medium heat until the mixture thickens considerably. Remove from heat and let cool completely. Stir in the vanilla.
In a mixer bowl, cream the butter and brown sugar together until light and fluffy and the sugar is no longer grainy. Beat in the flour and milk mixture.