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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 25 |
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This recipe come to you courtesy of Evans Farm Inn in Mclean, Virginia. I haven't actually prepared this cake, but thought I would share it with you since this Inn's restaurant is one of the places where my husband I first dated and holds very happy memories for us. Ingredients:
1 cup sugar |
1 cup brown sugar, packed |
1 cup butter, softened |
3 eggs |
3 cups sifted cake flour |
1/2 teaspoon baking powder |
1/2 teaspoon mace |
1 cup bourbon (100 proof) |
2 cups pecans, chopped |
1/2 cup light corn syrup (optional) |
1 tablespoon light corn syrup (optional) |
1 tablespoon rum (optional) |
2 tablespoons whiskey (optional) |
whipped cream (optional) |
Directions:
1. Preheat oven to 250 degrees.
2. Combine the sugars and cream with butter.
3. Add well-beaten eggs.
4. Sift flour, bakin gpoder and mace; add alternately with whiskey.
5. Add nuts, blend well.
6. Bake in well greased or paper-lined tube pan for 2 1/2- 3 hours.
7. The cake should have a moist, crumbly texture similar to a macaroon.
8. Wrap in foil and store in a cool place.
9. (Do Not Freeze).
10. The cake cuts easier when cold, but should be served at room temperature.
11. It will keep for two weeks or longer.
12. Note: For added flavor, add 1 TBS of Whiskey Sauce (See ingredients above and combine all well) to the cake one half hour before serving.
13. Whipped cream is optional.
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