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Cook Time: 0 min

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Ingredients

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1 cup butter or margarine
1 1/2 cups firmly packed brown sugar
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/4 cup port wine
1/4 cup milk
2 cups finely chopped pecans or walnuts
1 tbsp vanilla extract
glaze

Directions

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1 Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, beating well.
2 Combine flour and baking powder; add to creamed mixture alternately with wine and milk, beginning and ending with flour mixture. Stir in pecans and vanilla. Pour batter into a greased and floured 13- x 9- x 2- inch baking pan.
3 Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool completely in pan on a wire rack. Pour glaze over cake; chill before cutting into 3- x 2-inch bars.

Directions

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1. Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, beating well.

2. Combine flour and baking powder; add to creamed mixture alternately with wine and milk, beginning and ending with flour mixture. Stir in pecans and vanilla. Pour batter into a greased and floured 13- x 9- x 2- inch baking pan.

3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool completely in pan on a wire rack. Pour glaze over cake; chill before cutting into 3- x 2-inch bars.

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