Posted by Annette 12/13/2001 1:37 pm

Makes 12 servings

Cake
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter
2 cups packed brown sugar
4 large eggs
1/2 cup whiskey
1/4 cup water
1 cup chopped pecans
1 (6 ounce) package chocolate chips

Hot Buttered Whiskey Glaze
1/4 cup (1/2 stick) butter, melted
2 cups confectioners' sugar
1/3 cup whiskey
1 teaspoon vanilla extract

To make the cake: Preheat oven to 325 degrees F.

In medium bowl, sift flour, baking powder and salt.

In Dutch oven, melt butter over low heat. Remove from heat and stir in brown sugar, eggs, flour mixture, whiskey and water. Stir well after each addition. Pour batter into greased 10-inch tube pan and sprinkle evenly with pecans and chocolate chips. Bake 1 hour and 20 minutes or until cake is firm and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Turn out on wire rack with sheet of wax paper underneath rack. Cool for 2 hours.

To make the glaze: In medium bowl, mix melted butter, confectioners' sugar, whiskey and vanilla. Drizzle over cake. Remove cake to serving plate; discard wax paper and drippings.

Variation: Cake may be baked in a 9 x 13-inch pan at 325 degrees F for 50 to 55 minutes.