This is from Perfect Cakes by Nick Malgieri
2 1/2 c all purpose flour
1c packed brown sugar
1 c granulated sugar
2t baking powder
1/2 t salt
1/2 pound butter - 2 sticks
4 large eggs
3 egg yolks
1/2 c kentucky bourbon
2 t vanilla extract
1 1/2 c finely chopped (not ground) pecans, tossed with 1T flour
10x for dusting (I made a glaze...)
12 c tube pan or bundt pan, buttered and floured
Postition rack in lower third of oven and preheat to 325.
Place flour, sugar, bakign powder, and salt in the bowl of a heavy duty mixer fitted with the paddle attachment and add the butter. Beat on teh lowest speed for about 2 minutes or until the ingredients are well combined.
Meanwhile, combine the remaining batter ingredients except the pecans in a mixing bowl, mixing well.
Increase the mixer speed to medium and add one third of the liquid ingredients. Mix for 2 mintues, then stop the mixer and scrape down the bowl and beater. Add another third of the liquid, beat for 2 mintues, and scrape again. Finally, add the remaining liquid and beat and scrape as before.
Use a large rubber spatula to give the batter a final vigorous stir. Fold in the floured pecans, then scrape the batter into the prepared pan and smooth the top.
Bake for about 65-75 minutes, or until a toothpick inserted in the cake halfway between the side of the pan and the central tube emerges clean.
Cool the cake in the pan on a rack for 10 minutes, then invert onto the rack to finish cooling.
Just before serving, dust the cake generously with confectioners' sugar.
As I stated, I made a glaze, instead of dusting with 10x. I used about 3 c 10X, 1/3 c bourbon and enough heavy cream to make it glazing consistency.
I hope you enjoy it. It makes a very nice size cake, enough for the week if you keep it wrapped tightly.