Pecan Wine Cake

Well here is a very delicious and eye catching dessert. My mother-in-law is in town for the holidays and today was her birthday. She is very easy going and is game for anything food wise I am willing to make. So this year we made shrimp fettucini for dinner. And for dessert the Pecan Wine Cake. I am a sucker for good Italian food. I even buy those BHG ultimate cooking magazines. This recipe comes from the latest one.

Recipe:
1 2/3 cup packed brown sugar
1 1/3 sugar
1c softened butter
4 eggs
3 2/3c all-purpose flour
1/4t nutmeg
1/8t salt
1 1/3c fruity white wine
1c coarsely chopped pecans
grapes, mint, and powdered sugar

Preheat oven to 300. Grease a bundt pan. Set aside.

In a small bowl mix brown sugar and white sugar. Set aside.

In a large bowl beat butter with an electric mixer for 30 seconds. Add half of the sugar mixture. Beat on high for 6 minutes or until smooth.

In another bowl beat eggs with a wire whisk for about 5 minutes or until light and fluffy. Gradually whisk
in the remaining sugar mixture. Continue whisking until mixture is smooth and creamy. Add egg mixture to butter mixture, whisking until smooth.

 In a medium bowl, stir together flour, nutmeg, and salt. Add flour mixture and wine alternately to butter/egg mixture. Beat with a wooden spoon after each addition. Stir in pecans. Pour batter into the prepared pan, spreading evenly. Place pan on a baking sheet.

Bake for  about 2 hours or until top is golden brown and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Remove cake from pan. Cool completely on rack.

Dust with powdered sugar and garnish with sugared grapes and mint leaves.

Now how pretty does that look? I was even impressed with myself! My prettiest looking dessert? Perhaps.....I shall let you decide.