PECAN - WHISKY CAKE

Cake
• 3 cups pecan halves (about
• 12 oz.
• 2 cups granulated sugar
• 1 cup butter
• 6 eggs
• 3 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. nutmeg
• 1/2 tsp. salt
• 1/2 cup rye whisky

Whisky Glaze
• 1 cup Water
• 1/2 cup sugar
• 1/4 cup rye whisky

Cake;

Grease a 10" (3L) bundt pan or spray with baking spray. Spread pecans on baking sheet; bake 5 - 7 minutes, or until golden and fragrant (watch carefully; nuts burn easily). Let cool. In large bowl using electric Mixer, beat sugar and butter until light and creamy. Beat in eggs one at a time until fluffy. In separate bowl, stir together flour, baking powder, nutmeg and salt. Beat flour mixture into creamed mixture alternately with whisky until well combined; fold in pecans.

Spoon batter into prepared pan. Bake in 350o oven for 1-1/4 hours or until tester inserted in center comes out clean. Let cake cool in pan on wire rack for 30 minutes before turning out onto serving plate.

Whisky Glaze;

In small sauce pan, combine water and sugar, bring to boil over high heat, Boil over high heat 5 minutes. Remove from heat; let cool slightly, stir in whisky. Drizzle whisky glaze evenly over cake. let cool completely. Cake can be stored well-wrapped or in an airtight container for up to 2 days. For longer storage, wrap cake and store in freezer for up to 3 months

Per serving 606 calories, 34 g fat.