Recipe for cooking two ton bourbon pecan cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Two Ton Bourbon Pecan Cake

3 1/2 c. flour
1 Tbsp. baking powder
1 tsp. ground nutmeg
1 3/4 c. bourbon
3/4 c. milk
1 tsp. vanilla extract or flavoring
1 1/2 c. butter
1 lb. dark brown sugar
6 eggs
2 lb. chopped pecans
7 oz. pecan halves

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an angel food cake pan.

Sift flour, baking powder and nutmeg together in lrg. bowl.

In a sm. bowl, mix 3/4 c. of the bourbon, milk and vanilla extract or flavoring.

In a lrg. bowl, use an electric mixer at med. speed to beat the butter until smooth and creamy. Beat in brown sugar until the mixture is fluffy. Add the eggs to the mixture, beating one in at a time. Mix the flour mixture and the bourbon mixture into the lrg. bowl, sm. amounts at a time. Using a wooden spoon, stir the pecan pieces into the batter. Transfer the batter to the prepared angel food cake pan. Arrange the pecan halves in circles on top of cake. Cover the pan with foil. Bake for 1 hour 40 mins..

Remove foil and bake another 20 mins.. Let the cake cool 20 mins. before removing it from the pan. Pierce the cake with a fork or knife in a few places and pour remaining 1 c. bourbon over the cake.