3/9/08

Brown Sugar Nut Cake

Years ago, when we lived in Nashville, Tennessee, we wanted to take a vacation to the beach but didn't know where we wanted to go. After some information-digging we decided on South Carolina. That was back in 1994 and we've been going back every single year since then! We LOVE the Carolina's and only wish that fate, providence or God would send us that way to live and not just visit! LOL.

On a whim, I was doing some searches online for South Carolina recipes. Click upon click upon click led me to this yummy one posted by; Charleston Cake Lady. I copied it to my recipe files but I am not sure which website I found it on. Suffice to say we might all owe the Charleston Cake Lady a 'thank you' after eating this one. Yum!


Brown Sugar Nut Cake

3 1/4 c all-purpose flour
1/2 t baking powder
1 c pecans, finely chopped
1 1/2 c margarine or sweet butter,softened
2 c firmly packed dark brown sugar
1 c granulated sugar
5 large eggs
1 c milk
1 t vanilla extract

Do not preheat the oven. Grease and flour a 12-cup tube pan. Sift 3 cups of the flour and baking powder together. Set aside. In a small bowl, toss the nuts with the remaining 1/4 cup flour. Set aside.

In a large mixing bowl, combine the margarine and dark brown and granulated sugars and beat on low speed until creamy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Alternately add the sifted dry ingredients and milk. Mix well. Beat in the vanilla. Gently fold in the floured nuts.

Pour the batter into the prepared pan and set the oven temperature to 325ยบ. Bake for 1 hour and 25 minutes, or until a cake tester inserted in the middle of the cake comes out clean.

Just before you take the cake from the oven, in a microwavable bowl, put 1/2 stick butter, 1 cup brown sugar, 1/4 cup water and 3 TBS bourbon Whiskey. heat and mix up well, heat in microwave (or you can use a saucepan and use the stove) until just comes to a boil, then remove. While it is hot, take the cake from the oven. Loosen the sides of the cake but do not remove from the pan. Slowly pour the sauce all over the cake. Loosen the sides of the cake again with a butter knife to let it all seep down.

Cool cake IN the tube pan. When cooled, loosen and remove. The cake will have a crunchy sugar crust...a very tasty crunchy sugar crust!!

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