- 8
- 30 mins
- 150 mins
Ingredients
- Ingredients
- 3 3
- c
- sugar
- 1 1/2 1 1/2
- tsp
- cinnamon
- 3/4 3/4
- tsp
- cloves, ground
- 2 2
- c
- water
- 1 1
- c
- strong brewed coffee
- 1 1
- bx
- raisins
- 1 1
- bx
- dates, chopped
- 3/4 3/4
- c
- butter
- get recipes @ goboldwithbutter.com
- 4 1/2 4 1/2
- c
- all purpose flour
- 1 1/2 1 1/2
- tsp
- baking soda
- 1 1/2 1 1/2
- Tbsp
- baking powder
- 3/4 3/4
- tsp
- salt
- 3/4 3/4
- c
- chopped pecans
- 1/2 1/2
- c
- light corn syrup
- 1 1
- c
- pecans, halved
- 2 2
- Tbsp
- bourbon or rum (optional)
Preparation
Step 1
Directions
1
Combine first eight ingredients in a saucepan and bring to low boil while stirring continually. Reduce heat and let simmer 5 minutes. Remove to cool.
2
Sift together flour, baking soda, baking powder and salt.
3
Once cooled to lukewarm, slowly stir the liquid spice/fruit mixture into the dry ingredients. Pour into two well-greased loaf pans.
4
Arrange pecan halves in a decorative pattern on the top of the loaves.
5
Bake 1 hour at 300 degrees.
6
With a brush, gently apply a coat of corn syrup over the cakes. (A few tablespoons of bourbon or rum may be added to the corn syrup.)
7
Continue baking one hour, or until a toothpick come out of the cakes cleanly. Cool.
8
For an adult dessert, a few tablespoons of bourbon or rum can be poured on each slice prior to serving.