This recipe is a little more interesting than fruit cake, and for a special treat the pecans may be soaked in bourbon several days before the cake is made.
This is very similar to a recipe that has been handed down in my family for over 100 years. If you think this cake is good the first day, then why don't you put it int he fridge and let it set 3 days. The flavors meld beautifully and it is great cold. I even use it for wedding cakes. It is a stately, elegant, rich cake that will take your breath away. - 21 Apr 2003 (Review from Allrecipes USA and Canada)
i love this recipe. I recently learned how to make it from my grandma who is form Kentucky. She told me they would put in the attic for a week, where it wasn't heated so it would moisten. As far as and icing she taught me to in a pot put a cup of brown sugar and about 2 tbs. of butter and cook till like a syrup. Then poor over, this is where it becomes moist and a sweet topping. - 07 Jan 2008 (Review from Allrecipes USA and Canada)
I just wish there was a recipe for the icing as well. - 22 Dec 2004 (Review from Allrecipes USA and Canada)