Spirit Pound Cake

By norsegal8

Ingredients

• 2 cups sugar
• 1 cup unsalted butter, softened
• 6 eggs
• 3/4 cup Madeira, cream sherry or apricot brandy
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon nutmeg
• 3/4 cup chopped pecans

Details

Servings 16

Preparation

Step 1

1. Preheat the oven to 325°F. Grease and flour a 10- or 12-cup Bundt pan. If using a 10-cup pan, fill the pan 3/4 full and make 3 to 4 cupcakes with the remaining batter.

2. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add whatever spirit you are using and mix well.

3. Add all of the remaining ingredients except the nuts; mix well. Fold in the nuts. Spoon the butter into the prepared pan.

4. Bake for 60 to 70 minutes or until a tester inserted into the center comes out clean. Cool for 10 minutes in the pan. Remove the cake from the pan and cool completely on a wire rack. If desired, sprinkle with powdered sugar.