Italian Desserts Recipes - Pecan Wine Cake

Ingredients

• 1 1/3 cups granulated sugar

• 1 2/3 cups packed brown sugar

• 1 cup butter, softened (2 sticks)

• 4 eggs

• 3 2/3 cups all-purpose flour

• 1/4 teaspoon ground mace

• 1/8 teaspoon salt

• 1 1/3 cups fruity white wine (such as Viansa Frescolina Tocai or Imbianco Barbera Blanc)

• 1 cup pecans, coarsely chopped

• Sifted powdered sugar (optional)

• Fresh mint leaves (optional)

• Sugared fruit (optional)

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Method:

1. Preheat oven to 300°F. Grease and lightly flour a 9-inch (12-cup) fluted tube pan; set aside. In a medium bowl mix the sugars together; set aside.

2. In a large mixing bowl beat butter with an electric mixer on low speed until soft and fluffy. Add half of the sugar mixture to the creamed butter. Increase the mixer speed to high and beat until smooth. Set aside.

3. In a large bowl beat eggs with a whisk until light and fluffy (about 5 minutes). Gradually whisk the remaining sugar mixture into the eggs. Continue whisking until you have a smooth, creamy consistency. Add this mixture to the butter mixture; whisk until smooth.

4. In another large bowl combine flour, mace, and salt. Alternately add the flour mixture and the white wine to the butter-and-egg mixture, mixing well with a wooden spoon after each addition. Stir pecans into batter.  

5. Pour batter into prepared pan; place on a baking sheet. Bake for 1 3/4 to 2 hours or until cake is golden brown and a toothpick inserted in center of cake comes out clean. Cool in pan for 30 minutes; turn out onto a wire rack.

6. Cool cake completely. If desired, sprinkle powdered sugar over top of cake and garnish with mint leaves and sugared fruit.

NOTE: For best flavor, age the cake by wrapping it in foil or plastic wrap and refrigerating for at least 1 day. The cake can be refrigerated for up to 10 days. Do not freeze.