Brandy Pecan Cake

Jet, Nov 1, 2004

Brandy Pecan Cake

The holiday season is synonymous with family gatherings, happiness
and scrumptious desserts. Brandy Pecan Cake is a wonderful dessert
for the holiday season.

1 pound seedless golden raisins
1 cup brandy
1 cup butter, softened
2 cups sugar
6 eggs
3 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 pound coarsely chopped
pecans

Soak raisins in brandy overnight. Cream butter
and sugar until light and fluffy. Gradually
add eggs, one at a time, beating after each
addition. Sift together flour, baking powder
and salt; add flour mixture. Add raisins and
pecans, mixing well. Pour batter into greased
and floured tube or bundt pan. Bake the
cake at 325 degrees for 1 1/2 hours or until
cake is done. Cool cake on rack. After cooling,
wrap in cloth towel that's soaked in additional
brandy and place in airtight container.

Yields 1 cake