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Michele's Bourbon Pecan Pound Cake



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Michele's Bourbon Pecan Pound Cake

Try as I might, I can't recall exactly how long I've been baking this cake
(and always to raves!), but I do know for sure that I served it to some
German relatives who paid us a visit from the Old Country in the late
70s.  My (then) sisters-in-law swore it was THE best cake they'd ever
eaten and begged for the recipe. I obliged, of course, and we made it
a point to bake one together before they returned to Germany. It has
been a special family favorite ever since. Feel free to top it with a light
glaze if you like, or serve it with lightly sweetened whipped cream.

2 cups finely chopped pecans
1/2 cup bourbon
3 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups unsalted butter, room temperature
2 1/2 cups granulated sugar
8 eggs, well beaten
1 teaspoon vanilla extract
1/2 cup bourbon

Preheat oven to 350 degrees F. Grease well and flour a 10-inch tube
pan. In a small bowl combine pecans and 1/2 cup bourbon. Mix well
and allow to stand.

In a bowl sift together the flour, baking powder, salt and spices and
set the mixture aside.
In the large bowl of an electric mixer, at medium speed, cream softened butter with sugar until mixture is light and fluffy. Add the eggs, one at a
time, and then the vanilla. Beat the mixture at high speed, occasionally
scraping the sides of the bowl and guiding mixture into beaters, for 4
minutes until mixture is thick and fluffy. At low speed, gradually beat
in flour mixture until the batter is just combined. Stir in the bourbon-
pecan mixture and turn batter into the prepared pan. Bake the cake
1 hour and 10 minutes. Cool in the pan on a wire rack 15 minutes.
Invert the cake onto a wire rack and allow it to cool completely.
Soak the cheesecloth in the remaining 1/2 cup bourbon. Wrap the
cake completely in cheesecloth, then in foil. Refrigerate cake for
several days before serving.

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