Monday, April 25, 2011


1 cup granulated sugar 1/2 teaspoon baking powder
1 cup firmly packed brown sugar 1/2 teaspoon mace
1 cup butter 1 cup 100 proof Bourbon whiskey
3 cups sifted cake flour 2 cups chopped pecan meats
3 well-beaten eggs

Combine sugars and cream with butter. Add 3 well-beaten eggs.
Sift flour and mace. Add alternately with whiskey. Add
nuts. Bake in well-greased or paper-lined tube pan. Bake at
250°F (120°C) for 2-1/2 tp 3 hours. This cake should have moist, crumbly
texture similar to a macaroon. Wrap in aluminum foil and
store in a cool place. Do Not Freeze. The cake cuts easier when
cold, but should be served at room temperature. It will keep for
two weeks or longer. Slice 1/2 inch thick (save those crumbs for
sundae topping.)
Serve with whiskey sauce of 1/2 cup light corn syrup, 1 tablespoon
rum, 2 tablespoons whiskey (poured over cake a half hour before
serving). Whipped cream topping is optional.