Raspberry Brandy Pecan Cake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1/2 lb butter
• 2 cups sugar
• 1/2 cup brown sugar
• 6 eggs
• 3 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon cinnamon, ground
• 1 cup sour cream
• 1/2 cup brandy
• 1 cup pecans, chopped
• 1 1/2 cups powdered sugar
• 3 tablespoons raspberry preserves
• 1 tablespoon brandy
• 1 tablespoon honey
• water

Recipe

• 1 using a mixer, combine butter and sugar until light and fluffy.
• 2 beat in eggs.
• 3 mix in a separate bowl flour, baking powder, salt, and cinnamon.
• 4 blend sour cream and brandy.
• 5 blend in half the sour cream mixture. then half the dry mixture. repeat.
• 6 add chopped pecans.
• 7 grease bottom and sides of pan and pour in batter. i use a bunt pan.
• 8 bake at 325 degrees for about one hour and a half.
• 9 during the last 15 minutes, check to see if it is done. (everyone's oven is a little different).
• 10 remove from oven, and let cool for 10-15 minutes. turn upside down on a wire rack.
• 11 for topping, combine sugar and brandy.
• 12 stir in preserves and honey.
• 13 if the topping is too thick, add small amounts of water to thin it to pour over cake.
• 14 pour the topping over the cake, and allow to roll down the sides.
• 15 serve and enjoy!