Recipe - Madeira Pound Cake

1 cup Butter or margarine
2 teaspoon Baking powder
1/8 teaspoon Nutmeg; ground
2 cup Sugar
Three fourths cup Madeira or cream sherry
6 Eggs
Three fourths cup Pecans; finely chopped
3 cup Flour

Cream together butter and sugar until light and fluffy. Add eggs, one at a
time, beating well after each addition. Add flour, baking powder and nutmeg
alternately with the wine to the creamed mixture. Mix well after each
addition. Blend in chopped pecans. Pour batter into well greased and
floured Jumbo Bundt pan. Bake in 350degree oven for 5060 min. Cool cake
in pan for 15 min. before turning out. Dust with confectioners' sugar
before serving. Source: Unusual Old World and American Recipes from Nordic
Ware. Formatted for MM by Karen Adler FNGP13B.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini