Brandy-Pecan Corn Meal Cake
Have a Brandy Pecan Nut Cake for your family during tea times or as dessert.
Servings: 1 yield(s)
Prep Time: 15 mins
Cook Time: 80 mins
Total Time: 95 mins
Ingredients
    INGREDIENTS CAKE:
  • 1 cup Margarine ((Softend))
  • 1 1/4 cup Granulated Sugar
  • 1/4 cup Packed Brown Sugar
  • 5 Eggs
  • 1 cup Sour Cream
  • 1/2 cup Brandy ((Your Choice))
  • 2 1/4 Cake Flour
  • 1/2 cup Whole Wheat Flour
  • 2 tbsp Baking Powder
  • 1 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1 1/2 cup Pecan Nuts ((Chopped))
    • INGREDIENTS BRANDY GLAZE:
  • 2 tbsp Margarine
  • 1 cup Powdered Sugar
  • 2 tsp Brandy ((Your Choice))
  • 5 tsp Milk
Instructions
    METHOD FOR CAKE:
  1. 1. Preheat oven to 160 degrees. Generously grease and flour a 10-Inch ( 25cm) fluted tube or tube pan with a small amount of shortening.
  2. 2. Beat together Margarine and Sugar in a large bowl with electric mixer at medium speed until light and fluffy. Add Eggs 1 at a time beating them well after every Egg. Blend in Sour Cream and Brandy.
  3. 3. Sift together all dry ingredients and add Margarine mixture and mix until well blended. Stir in Pecan Nuts and pour into prepared pan. Ensure to spread evenly to edges.
  4. 4. Bake 65 - 70 minutes or until wooden skewer inserted in center comes out clean. (Surface will appear slightly wet in center.)
  5. 5. Cool cake in pan on wire rack for 10 minutes. Loosen edges and remove to rack to cool completely.
  6. 6. prepare Brandy Glaze. When done drizzel over cake and garnish with Nuts.
    7. METHOD FOR BRANDY GLAZE:
  7. 1. Heat Margarine in a medium saucepan over medium heat until melted and golden brown. (Cool slightly)
  8. 2. Add Powdered Sugar (Icing Sugar), Brandy and Milk beat until smooth.