1 c Butter or margarine
2 ts Baking powder
1/8 ts Nutmeg; ground
2 c Sugar
3/4 c Madeira or cream sherry
6 Eggs
3/4 c Pecans; finely chopped
3 c Flour

Cream together butter and sugar until light and fluffy. Add egg, one
at a time, beating well after each augmentation. Add flour, baking powder
and nutmeg alternately with the wine to the creamed assortment. Mix well
after each addition. Blend in chopped pecans. Pour batter into well
greased and floured Jumbo Bundt pan. Bake in 350-degree oven for
50-60 min. Cool cake in pan for 15 min. before turning out. Dust with
confectioners' sugar earlier serving.
Yields
1 Servings