Raspberry Brandy Pecan Cake

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• Ready In: 2 hrs
• Yields: 1 cake

Ingredients

• Cake

• 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

• Sauce

• 1 1⁄2 cups powdered sugar
• 3  tablespoons  raspberry preserves
• 1  tablespoon brandy
• 1  tablespoon honey
•  water

Directions

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!