Whiskey Cake

• 1 cup sugar
• 1 cup brown sugar, packed
• 1 cup butter, softened
• 3 eggs
• 3 cups sifted cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon mace
• 1 cup Bourbon (100 proof)
• 2 cups pecans, chopped
• Whiskey Sauce
• 1/2 cup light corn syrup (optional)
• 1 tablespoon light corn syrup (optional)
• 1 tablespoon rum (optional)
• 2 tablespoons whiskey (optional)
• whipped cream (optional)

1. Preheat oven to 250 degrees.
2. Combine the sugars and cream with butter.
3. Add well-beaten eggs.
4. Sift flour, bakin gpoder and mace; add alternately with whiskey.
5. Add nuts, blend well.
6. Bake in well greased or paper-lined tube pan for 2 1/2- 3 hours.
7. The cake should have a moist, crumbly texture similar to a macaroon.
8. Wrap in foil and store in a cool place.
9. (Do Not Freeze).
10. The cake cuts easier when cold, but should be served at room temperature.
11. It will keep for two weeks or longer.
12. Note: For added flavor, add 1 TBS of Whiskey Sauce (See ingredients above and combine all well) to the cake one half hour before serving.
13. Whipped cream is optional.

sugar, brown sugar, butter, eggs, cake flour, baking powder, mace, bourbon, pecans, whiskey sauce, light corn syrup, light corn syrup, rum, whiskey, whipped cream

Taken from www.food.com/recipe/whiskey-cake-56907 (may not work)