YIELD Makes one 10-inch tube cake
INGREDIENTS
1 cup (2 sticks) butter, softened 1‑1/4 cups granulated sugar 3/4 cup packed brown sugar 5 eggs 1 cup sour cream 1/2 cup brandy 2‑1/4 cups all-purpose flour 1/2 cup cornmeal 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup chopped pecans Brandy Glaze (recipe) Pecan halves for garnishPREPARATION:
- Preheat oven to 325°F. Generously grease and flour 10-inch tube pan.
- Beat together butter and sugars in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in sour cream and brandy.
- Sift together dry ingredients. Add to butter mixture, mixing until well blended. Stir in pecans. Pour into prepared pan, spreading evenly to edges.
- Bake 65 to 70 minutes or until wooden toothpick inserted near center comes out clean. (Surface will appear slightly wet.)
- Cool cake in pan on wire rack 10 minutes. Loosen edges and remove to rack to cool completely.
- Prepare Brandy Glaze.
- Drizzle cake with Brandy Glaze. Garnish, if desired. Store tightly covered.