Directions:
- Preheat oven to 350 degrees F.
- Combine, in small saucepan over low heat: brown sugar, butter and 2 tablespoons of whipping cream.
- Cook and stir just until butter is melted.
- Remove from heat; stir in pecans.
- Pour mixture into bottom of ungreased 9-in round cake pan or 9-in square pan: set aside.
- Combine, in large bowl, all cake ingredients.
- Stir 50-75 strokes by hand until mix is moistened.
- Spoon batter over caramel mixture, making sure caramel is completely covered.
- Bake at 350F for 40-50 minutes or until toothpick inserted in center comes out clean.
- Cool 1 minute, then invert onto serving plate.
- Beat, in small bowl, remaining whipping cream until soft peaks form.
- Add powdered sugar and whiskey.
- Beat until stiff peaks form.
- Spread whipped cream mixture on top of cake.
- Sprinkle lightly with cinnamon.
- Store in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 526.01 Kcal (2202 kJ) | ||
| Calories from fat | 255.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.39g | 44% | |
|---|---|---|---|
| Cholesterol | 40.57mg | 14% | |
| Sodium | 350.43mg | 15% | |
| Potassium | 211.48mg | 4% | |
| Total Carbs | 59.54g | 20% | |
| Sugars | 38.12g | 152% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 4.57g | 9% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.7mg | 9% | |
| Calcium | 32.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 340.78 Kcal (1427 kJ) | ||
| Calories from fat | 165.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.39g | 44% | |
|---|---|---|---|
| Cholesterol | 26.28mg | 14% | |
| Sodium | 227.03mg | 15% | |
| Potassium | 137.01mg | 4% | |
| Total Carbs | 38.57g | 20% | |
| Sugars | 24.7g | 152% | |
| Dietary Fiber | 0.86g | 5% | |
| Protein | 2.96g | 9% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 1.1mg | 9% | |
| Calcium | 21.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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