Vash's Nut Cake

• 1 cup butter
• 2 cups sugar
• 6 eggs
• 3 cups all-purpose flour
• 1 heaping teaspoon baking powder
• 2 tablespoons milk, water or whiskey
• 3 cups hickory nuts or pecans, chopped (hickory nuts are best)
• 1 cup whiskey or bourbon, plus more for re-wetting the cheesecloth if the cake is stored for any length of time
• 1 1/2 cups heavy cream, whipped, for serving with cake

1. Preheat the oven to 350 degrees F. Grease and flour a tube pan.
2. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.
3. Add the eggs 1 at a time, beating well after each addition.
4. Gradually add flour, baking powder, and milk or whiskey.
5. Fold in nuts and pour into prepared baking pan.
6. Place a shallow pan of water on the bottom rung of the oven.
7. Bake the cake in the middle of the oven for 1 1/2 hours, or until golden brown and a tester comes out clean when placed in the center of the cake.
8. Allow cake to cool on a cooling rack.
9. When the cake has cooled completely, use a pastry brush to coat all sides of the cake with whiskey.
10. This should use about 3/4 cup.
11. Wrap the cake in a piece of cheesecloth and pour the remaining 1/4 cup of whiskey over the cheesecloth so that it is damp.
12. Store the cake in the refrigerator for several weeks, re-wetting the cheesecloth as needed with additional whiskey.
13. Serve with whipped cream.

butter, sugar, eggs, allpurpose, baking powder, milk, hickory nuts, whiskey, heavy cream

Taken from www.foodnetwork.com/recipes/emeril-lagasse/vashs-nut-cake-recipe.html (may not work)