Holy Cross Pecan Cake
Makes 8 servings

• 2/3 - cup pecans (toasted)

• 10 - Tablespoon sugar

• 1/2 - cup butter (soft)

• 4 - large eggs, separated

• 1 - teaspoon vanilla

• 1/3 - cup all-purpose flour

• Glaze

  • 1/2 - cup honey

  • 2 - Tablespoon cream sherry

  • 2 - Tablespoon butter

  • 3 - Tablespoon pecans, finely chopped

Directions:

1. Into my food processor, add the pecans 2 tablespoons sugar and processes into fine crumbs.
2. In my electric mixer at medium speed, cream the butter and 2 tablespoons sugar. One at a time, I beat in the egg yolks. 
3. Add in the vanilla and pecan crumbs and continue to beat until light.
4. In another bowl, beat the egg white until it gets soft peaks. Then slowly beat in the remaining sugar, a tablespoon at a time until egg whites are stiff.
5. Next, fold in the flour into the butter mixture. Then fold in the meringue, about a 1/3 at a time. 
6. Finally, pour the batter into the pan. Place in oven and bake 30 to 35 or springs back in the middle. Cool on rack for 15 minutes. Turn over and remove paper. Place on plate, topside up and allow to cool. While it cools, make the glaze.

Glaze

1. In a medium saucepan at medium to high heat, add the honey, sherry, and butter and bring to a boil. 
2. Cover, reduce heat and simmer. 
3. I want the glaze to reach 235° F. (use candy thermometer, or about 5 minutes. 
4. Spoon glaze over cake and top with pecans.