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Title: Texas Pecan Cake
Categories: Cake Microwave
Yield: 1 Cake
| 1 | c | Butter or margarine |
| 1 1/2 | c | Sugar |
| 4 | Eggs, separated | |
| 2 1/2 | c | Unsifted all-purpose flour |
| 2 | c | Chopped pecans |
| 1 1/4 | c | Diced candied pineapple |
| 1/2 | c | Diced candied cherries |
| 1/2 | ts | Baking soda |
| 2 | tb | Lemon extract |
| 3 | tb | Bourbon or brandy |
| 3 | tb | Graham cracker crumbs |
Microwave (High) butter in an uncovered microwave-safe mixing bowl for 15 to 20 seconds or until softened. Beat until creamy. Beat in sugar until well blended. Add egg yolks one at a time, beating well after each. Combine 1/2 cup of the flour with the pecans, pineapple and cherries. Mix lightly to coat evenly. Add remaining 2 cups flour, baking soda, lemon extract and bourbon to butter mixture. Mix until combined. Stir in friut and nut mixture.
Beat egg whites until soft peaks form. Fold into cake batter.
Grease a 10 to 12 cup fluted microwave-safe tube pan. Sprinkle with graham cracker crumbs. Spoon batter into pan, spreading evenly. Microwave (Medium-High - 70%), uncovered, 12 minutes, rotating pan once. Then, microwave (High) for 6 to 8 minutes or until no longer doughy. Let stand for 10 minutes. Invert onto serving plate. Cool completely. Drizzle top and bottom of loaf with a scant tablespoon of bourbon. Wrap tightly in plastic wrap and refrigerate at least 3 weeks, drizzling with 2 to 3 tablespoons additional bourbon once each week.
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