Ingredients
2 sticks Butter, Softened
2 cups Sugar
6 whole Eggs
1/2 cups Maker's Mark Whiskey
1/4 cups Molasses
1-1/2 pound Cut-up Dates
1-1/2 pound Chopped Pecans
3-1/2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
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Cream the butter and sugar. Stir in the eggs. Add whiskey and molasses. Add dates and pecans. Sift all dry ingredients 3 or 4 times. Add to the other ingredients in stages. At this point, it gets harder to stir. Use spray oil on 8 baby loaf pans, then line with brown paper coated in spray oil. Divide batter into the 8 pans. Bake for 1 hour at 275 degrees. Put a pan of water on the shelf below the cakes during baking. Let cool. Remove brown papers. These can be frozen individually in quart-sized zipper bags. Enjoy!
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution