3/4 lb Butter
2 c White sugar
2 1/4 c Light brown sugar, firmly
-packed
6 Eggs
5 1/2 c All purpose flour
1/4 ts Salt
1 ts Mace
2 c Bourbon whiskey
3 1/2 c (1 lb) pecan nuts chopped
Cream butter and approx. half of the sugar, in another bowl, beat the eggs
with the remaining sugars until light and fluffy (several minutes at
least). Combine the butter and egg mixtures. Sift the dry ingredients and
add them along with the whiskey a little at a time to the egg/butter
mixture. Finally stir pecans into the batter. Bake in a slow oven in a
large (10 inch) tube type pan for appox 2 to 2 1/2 hours, until a knife
inserted into the cake comes out clean. The recipe now says to wrap the
cool cake in Al foil and keep in the fridge for a week or two to let the
flavors “meld”, however everyone around my house usually consumes it in the
following few days. This cake when baked still contains a substantial
amount of whiskey! Its rather surprizing. I assume the vapors get trapped
in the cake or whatever. It tastes great (really great) with a blob of
sweetened whipped cream (with vanilla of course). BTW this makes a heck of
a large cake. I have made little cakes in those minature loaf pans to give
as Xmas gifts and it worked great, dividing the recipe in half.
Yields
6