PECAN WINE CAKE RECIPE

Pecan Wine Cake Recipe image

Provided by Reen

Number Of Ingredients 10

1 1/3 cups granulated sugar
1 2/3 cups packed brown sugar
1 cup butter, softened (2 sticks)
4 eggs
3 1/3 cups unbleached all-purpose flour
1/4 teaspoon ground mace (can use nutmeg instead)
1/8 teaspoon salt
1 1/3 cups fruity white wine
1 cup pecans, coarsely chopped
Sifted powdered sugar (optional)

Steps:

1. Preheat the oven to 300°F. Butter and lightly flour a 9-inch (12-cup) fluted tube pan; set aside. 2. In a medium bowl, combine the sugars; set aside. In a large bowl, beat the butter with an electric mixer until soft and fluffy. Add half of the sugar mixture to the creamed butter. Increase mixer speed; beat mixture until smooth. Set aside. 3. In a large bowl, beat the eggs with a whisk (I used an electric handheld mixer) until light and fluffy (about 5 minutes). Gradually whisk the remaining sugar mixture into the eggs. Continue whisking until consistency is smooth and creamy. Add this mixture to the butter mixture; whisk until smooth. 4. In another large bowl, combine flour, mace, and salt. Alternately add the flour mixture and the wine to the butter-and-egg mixture; mix well with a wooden spoon after each addition. Stir in pecans. 5. Pour the batter into the prepared pan; place on a baking sheet. Bake in the preheated oven for 1 hour and 45 minutes to 2 hours or until the cake is golden and a knife comes out clean when inserted. Cool cake in pan for 30 minutes. Turn out on a wire rack and cool completely. If desired, sprinkle powdered sugar over the cake. Makes 16 to 20 servings.