Tennessee Whiskey Cake with Candied Pecans

For a new dessert, try making our Tennessee Whiskey cake at home!  

Tennessee Whiskey Cake

 4 oz                            softened butter

½ c                              brown sugar

½ c                              sugar

3                                  eggs

1 c                               all-purpose flour, sifted

½ t                               baking powder

¼ t                               salt

½ t                               cinnamon

¼ t                               baking soda

¼ c                              milk (or cream)

½ c                              sorghum (may substitute molasses)

¼ c                              Tennessee whiskey

Preheat convection oven to 325 degrees.

Cream butter in a mixer with paddle attachment; gradually add both sugars and cream well. Add eggs, one at a time, beating well after each addition making sure to scrape down the sides of the bowl.

Combine next five ingredients; add to mixture alternately with milk (or cream), ending with dry ingredients. Stop mixer and add sorghum. Restart mixer and slowly add whiskey. Mix until smooth, about 30 seconds.

Pour into a greased and lined 10 in cake pans and bake at 325 degrees for 35-40 minutes or until toothpick inserted in the middle of the cake comes out clean. Let the cakes cool and slice each cake with a serrated knife into 10 portions.

Serve with candied pecans, chocolate sauce and sorghum ice cream. Vanilla ice cream may be used as a substitution.

Sorghum Syrup can be purchased at www.muddypondsorghum.com

Candied Pecans

1                                  egg white

1/2 cup                        brown sugar

1                                  tablespoon flour

3 cups                          pecan halves

PREPARATION:

Mix brown sugar and flour in a bowl and set aside. In another bowl beat egg white until foamy; slowly beat in the brown sugar/flour mixture. Fold in pecans. Transfer pecans to a parchment paper lined sheet pan and bake in standard oven at 175 for approximately 1 ½  hours. Let pecans cool completely before breaking apart.