Nan, would you post or link to the recipe for Louisana Pecan cake? nt Thanks!

[lisainbirmingham]

[No message]

 

[nan]

Here you go---

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=31581

 

[lisainbirmingham]

thanks so much! going to have to try these!

 

[angak]

Nan, do you "ripen" etiher of these cakes for a few weeks with a dose of spirits on top?

 

[nan]

I haven't really, pretty much wrap and have some within a week or so.The flavor does seem to.....

deepen a bit with age and they keep really well. I just had a small portion of each that had been frozen for two years and it was still pretty tasty.
I am sure it couldn't hurt. The fruit cake calls for a bit of rum (I used brandy) and a splash before wrapping might be nice.
Glad I got some baking done as I'm headed back to work next week.

 

[angak]

Congrats on work. Where are you headed?

 

[nan]

Texas,then Mexico,same group as last winter (looking for oil), am pretty sure these guys.........

will have internet on board, so I will be around, not sure I'll have time to post. I am getting so spoiled, wintered somewhere warm the last three winters.
I'll PM you before I leave.
You know just thought you might try the Louisana Pecan Cakes in the baby bundt pans??
O.K. back to football!

 

[curious1]

You sure lead an interesting life...hope you're able to post and share some experiences.

 

[angak]

Nan, have you ever used rum in this? thinking of using spiced rum. And yes, in those cute

little mini bundt pans.