1 cup pecans -- chopped
1 cup Praline Liqueur -- divided
1 cup butter
1 tablespoon vanilla
1 pound dark brown sugar
1/4 cup milk
2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
Marinate pecans in 1/3 cup of liqueur. Cream butter, vanilla, and sugar in
large mixing bowl. Add eggs and milk. Sift flour, cinnamon and baking powder
into mixture. Add pecans and liqueur. Pour into 2 greased 5x9-inch loaf pans.
Bake in preheated 300F oven 60-70 minutes.
Cool and wrap in cheesecloth, then poke holes in top of bread with wooden pick.
Pour 1/3 cup liqueur over each loaf. Wrap in foil or in air-tight tin.
Age 3 days in refrigerator. (2 loaves)
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