Pecan Cake

• 2 sticks Butter, Softened
• 2 cups Sugar
• 6 whole Eggs
• 1/2 cups Maker's Mark Whiskey
• 1/4 cups Molasses
• 1-1/2 pound Cut-up Dates
• 1-1/2 pound Chopped Pecans
• 3-1/2 cups Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 2 teaspoons Nutmeg

1. Cream the butter and sugar. Stir in the eggs. Add whiskey and molasses. Add dates and pecans. Sift all dry ingredients 3 or 4 times. Add to the other ingredients in stages. At this point, it gets harder to stir.
2. Use spray oil on 8 baby loaf pans, then line with brown paper coated in spray oil. Divide batter into the 8 pans. Bake for 1 hour at 275 degrees. Put a pan of water on the shelf below the cakes during baking.
3. Let cool. Remove brown papers. These can be frozen individually in quart-sized zipper bags. Enjoy!

butter, sugar, eggs, whiskey, ubc, dates, pecans, flour, baking powder, baking soda, nutmeg

Taken from tastykitchen.com/recipes/desserts/pecan-cake/ (may not work)