2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine
2 cups firmly packed brown sugar
1/2 cup Jack Daniel's Tennessee Whiskey
1/4 cup water
1 cup chopped pecans
1 (6 ounce) package chocolate chips
Hot buttered Whiskey Glaze
Preheat oven to 325 degrees F. Grease a 10-inch tube pan.
Combine flour, baking powder and salt; set aside.
Melt butter in a 3-quart or larger saucepan over low heat. Remove from heat; stir in brown sugar, eggs, flour mixture, whiskey and water stirring well after each addition. Pour batter into prepared pan. Sprinkle evenly with pecans and chocolate chips. Bake about 1 hour 20 minutes or until center of cake is firm and edges begin to pull away from sides of pan. Cool in pan for 10 minutes; turn out onto wire rack and cool completely. Drizzle with Hot Buttered Whiskey Glaze glaze. Makes 16 servings
Hot Buttered Whiskey Glaze
1/4 cup butter
2 cups confectioners' sugar
3 tablespoons Jack Daniel's Tennessee Whiskey
1 teaspoon vanilla extract
Melt butter. Stir in confectioners' sugar, Jack Daniel's Tennessee Whiskey and vanilla extract. Blend well.
NOTE: The cake may be baked in a greased 13 x 9 x 2-inch baking pan at 325 degrees F for 50 to 55 minutes.
Per serving: 490 calories; 24 g fat (13 g saturated fat; 44 percent calories from fat); 62 g carbohydrates; 91 mg cholesterol; 307 mg sodium; 4 g protein; 2 g fiber