posted by Celene 08-09-98 4:39 PM
Name: Whiskey Pecan Spice Cake
Ingredients:
3/4 c. butter, softened
2 c. granulated sugar
2-1/4 c. flour
1/2 t. salt
1/4 t. baking soda
2 t. ground cinnamon
1-1/2 t. ground nutmeg
1/2 t. ground allspice
5 eggs
3/4 c. sour cream
1/2 c. whiskey or bourbon
1 lb. pecans, coarsely chopped
Whiskey Sauce:
1/2 c. butter
1/2 c. whiskey or bourbon (same as used in cake recipe)
1 c. sugar
1/4 c. water
Instructions:
Grease and flour a 12-cup Bundt pan. In large mixer bowl, cream butter and sugar until very light and fluffy, about
5 minutes, scraping sides of bowl casionally. Sift together flour, salt, soda, cinnamon, nutmeg and allspice. Set aside.
Add eggs to butter mixture, one at a time, beating well after each addition. Add sour cream and whiskey alternately
with dry ingredients, beating just until combined. With a spoon, fold in nuts.
Turn into Bundt pan and bake in upper half of preheated 325 degree oven for 45 to 55 minutes, or until cake tests done. Let cake cool in pan 10 minutes, then turn out of pan. Spoon whiskey sauce over cake while still warm. Cool to room temperature, continuing to spoon sauce back over cake as it pools at bottom of cake.
Whiskey Sauce:
Combine all ingredients in a small saucepan. Bring to a boil over medium heat, and let boil for 5 minutes. Pour over
cake while still hot.