Pecan spice cake

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10 servings Cooking: 40 mins
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By Food24 November 03 2009
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Ingredients (18)

BATTER
600.00 ml flour — cake
15.00 ml Baking powder
15.00 ml cinnamon — ground
5.00 ml nutmeg — ground
2.00 ml allspice — ground
190.00 g butter — soft
125.00 ml brown sugar — soft
3.00 eggs — large, beaten
250.00 ml milk
5.00 ml vanilla — essence
15.00 ml lemon — zest only
100.00 g pecan nuts — chopped
SYRUP
100.00 ml sugar
100.00 ml water
10.00 ml lemon juice
1.00 cinnamon — stick
10.00 ml orange liqueur — optional
25.00 g pecan nuts — chopped
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Method:

Preheat oven to 180 ºC. Spray a 22 cm loose-bottomed cake tin with
non-stick spray. Sift dry ingredients together into a glass bowl. Beat butter and sugar well until light and add beaten eggs gradually, beating well after each addition. Mix the remaining ingredients, except the nuts, together and fold alternately with the dry ingredients into the egg mixture. Fold in nuts, taking care not to mix too much. Spoon the batter into the prepared and bake for 40 minutes.
SYRUP:
Prepare syrup while the cake is baking. Place sugar and water in a small saucepan and stir over moderate heat until the sugar has dissolved. Add the lemon juice and cinnamon stick to the syrup and bring to the boil. Simmer for 10-15 minutes until syrupy. Remove from heat, stir in nuts and liqueur and remove cinnamon stick. Carefully loosen the cake and turn out onto a wire rack. Place the rack over a platter and pour the syrup evenly over the hot cake. Cool completely before serving.
Serves 10-12.



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