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Two Ton Bourbon Pecan Cake




Source of Recipe


Toni Holmes Allrecipes.com


List of Ingredients




3 1/2 cups all-purpose flour
1 Tbs baking powder
1 tsp ground nutmeg
1 3/4 cups bourbon
3/4 cup milk
1 tsp vanilla extract
1 1/2 cups butter
1 pound dark brown sugar
6 eggs
2 pounds chopped pecans
7 ounces pecan halves

Recipe



Preheat oven to 350 degrees. Lightly grease an angel food cake pan.

Sift flour, baking powder and nutmeg together in large bowl. In a small bowl, mix 3/4 cup bourbon, the milk and vanilla. In a large bowl, use an electric mixer at medium speed to beat the butter until smooth and creamy. Beat in brown sugar until the mixture is fluffy. Beat in one egg at a time. Mix the flour mixture and the bourbon mixture into the large bowl, small 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 1 hour 40 minutes. Remove foil and bake another 20 minutes. Let the cake cool 20 minutes before removing it from the pan. Pierce the cake with a fork or knife in a few places and pour 1 cup bourbon over the cake.