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Pecan Cake
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Description
When I was a girl, we put a piece of this cake with a bottle of Coke under the tree for Santa.
Ingredients
- 2 sticks Butter, Softened
- 2 cups Sugar
- 6 whole Eggs
- ½ cups Maker's Mark Whiskey
- ¼ cups Molasses
- 1-½ pound Cut-up Dates
- 1-½ pound Chopped Pecans
- 3-½ cups Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- 2 teaspoons Nutmeg
Preparation
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.
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.
Let cool. Remove brown papers. These can be frozen individually in quart-sized zipper bags. Enjoy!
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