Pecan Cake

Name: Pecan Cake
Ingredients: 2 sticks Butter, Softened; 2 cups Sugar; 6 whole Eggs; 1/2 cups Maker's Mark Whiskey; 1/4 cups Molasses; 1-1/2 pound Cut-up Dates; 1-1/2 pound Chopped Pecans; 3-1/2 cups Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 2 teaspoons Nutmeg

11 ingredients

3 steps

Ingredients

2 sticks Butter, Softened
2 cups Sugar
6 whole Eggs
1/2 cups Maker's Mark Whiskey
1/4 cups Molasses
1-1/2 pound Cut-up Dates
1-1/2 pound Chopped Pecans
3-1/2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
2 teaspoons Nutmeg

Directions

1

Cream the butter and sugar. Stir in the eggs. Add whiskey and molasses. Add dates and pecans. Sift all dry ingredients 3 or 4 times. Add to the other ingredients in stages. At this point, it gets harder to stir.
2

Use spray oil on 8 baby loaf pans, then line with brown paper coated in spray oil. Divide batter into the 8 pans. Bake for 1 hour at 275 degrees. Put a pan of water on the shelf below the cakes during baking.
3

Let cool. Remove brown papers. These can be frozen individually in quart-sized zipper bags. Enjoy!