| Brandy Butter Pecan Loaf
4 oz butter |
 |
| Brandy Butter Pecan Loaf
4 oz butter |
|
| Set oven to 325º. Line the base of a loaf pan with baking paper. Grease thoroughly and lightly dust with flour, carefully shaking out the excess. Melt the butter and add the pecans. Stir over a gentle heat for approx. 5 minutes until the nuts are dark brown. Drain the nuts; reserving the butter. Let the butter cool and coarsely chop the pecans. Beat the eggs, gradually adding the sugar, then the cream and beat thoroughly. Reduce the speed of the beater and mix in sifted dry ingredients until just combined. Add the brandy and pecans; stir then add 1/2 c reserved butter, mixing til well combined. Pour into pan and bake for about 1 1/2 hours. Allow to cool completely on wire rack, then seal in plastic wrap. |