Ingrients & Directions
1 c Butter or margarine
2 ts Baking powder
1/8 ts Nutmeg; ground
2 c Sugar
3/4 c Madeira or cream sherry
6 Eggs
3/4 c Pecans; finely chopped
3 c Flour
Cream together butter and sugar until light and fluffy. Add eggs, one at a
time, beating well after each addition. Add flour, baking powder and nutmeg
alternately with the wine to the creamed mixture. Mix well after each
addition. Blend in chopped pecans. Pour batter into well greased and
floured Jumbo Bundt pan. Bake in 350-degree oven for 50-60 min. Cool cake
in pan for 15 min. before turning out. Dust with confectioners’ sugar
before serving.
Yields
1 Servings