2 cups granulated sugar
2 1/2 cups packed brown sugar
1 1/2 cups (3 sticks/12 oz.) butter, softened
5 1/2 cups unbleached all-purpose flour
1 tsp. ground mace
1/4 tsp. salt
2 cups fruity white wine (such as Viansa Frescolina Tocai Friulano or Imbianco Barbera Blanc)
3 cups pecans, coarsely chopped
Confectioners' sugar, sifted (optional)
Butter and lightly flour a 10-inch (25 cm) tube pan. In a medium bowl mix the sugars together and set aside. In a very large mixing bowl beat butter with an electric mixer until soft and fluffy. Add half of the sugar mixture to the creamed butter. Increase the mixer speed and beat until smooth. Set aside.
In a large bowl, beat eggs with a whisk until light and fluffy (about 5 minutes). Gradually whisk the remaining sugar mixture into the eggs. Continue whisking until you have a smooth, creamy consistency. Add this mixture to the butter mixture; whisk until smooth.
In another large bowl mix flour, mace, and salt together. Alternately add the flour mixture and the white wine to the butter-and-egg mixture, mixing well with a wooden spoon after each addition. Stir pecans into batter.
Pour batter into prepared pan; place on a baking sheet. Bake in a 300° F (150°C) oven about 2 to 2¼ hours, until cake is golden brown and a knife comes out clean when inserted. Cool 30 minutes, then turn out onto a wire rack to cool. Cool cake completely, and dust top with confectioners' sugar if desired. When ready to serve, cut cake into thin wedges as it is quite rich.
Makes 24 servings.
For best flavor, age cake by wrapping in foil or plastic wrap and refrigerating for 1 day. Cake can be refrigerated up to 10 days. Do not freeze.
Date: November 21, 2003