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Kentucky Bourbon Cake

3/4 lb butter
2 cups white sugar
2 1/4 cups light brown sugar, firmly packed
6 eggs
5 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon mace
2 cups bourbon whiskey
3 1/2 cups (1 lb) pecan nuts chopped

Cream butter and approx. half of the sugar, in another bowl, beat
the eggs with the remaining sugars until light and fluffy (several
minutes at least). Combine the butter and egg mixtures. Sift the
dry ingredients and add them along with the whiskey a little at a
time to the egg/butter mixture. Finally stir pecans into the
batter. Bake in a slow oven in a large (10 inch) tube type pan
for approx 2 to 2 1/2 hours, until a knife inserted into the cake
comes out clean.

Wrap the cool cake in foil and keep in the fridge for a week or
two to let the flavors meld.

Serve with sweetened whipped cream.

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2 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Hmmmmm?, November 11, 2006 - 10:55 AM
Reviewer: Anonymous from Ohio
Sorry, I had to give this a poor rating across the board.....Why? Well, I would LOVE to make this, as it is a month from Christmas and would be absolutely delicious, but it seems the temp. setting for the oven was left out of this recipe. PLEASE revise so I can make it and then give it the rating it actually deserves!

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