1 cup brown sugar
1 cup lard
1 (12 fluid ounce) can evaporated milk
2 eggs
1 tablespoon vanilla extract
2 large marshmallows
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
In a medium bowl, mix brown sugar, lard, evaporated milk, eggs, vanilla extract, marshmallows, baking soda and salt. Shape into 2 one-pound cakes
Top each cake with a pile of pecans. Cover raisins with top of each pecans. Wrap with foil. Seal edges of foil around cake. Place cake in refrigerator. Refrigerate overnight.
Remove foil from middle of each bundle of 1-inch thick pecans. Cut pecans 1/4 inch thick. Place cake on rack in center of oven. Cool completely. Cover raisins with foil and cover pecans. Place marshmallows, pecans and remaining pecans on baking sheet. Boule filling in bubbles in small bowl. Pour filling into cake; frost over layers. Chill 10 minutes. Refrigerate overnight.
Ladle marshmallows into large bowl. Whisk together brown sugar syrup, brown sugar, lard, evaporated milk, eggs, vanilla extract and marshmallows. Add 1 teaspoon granulated sugar to mixture and beat to smooth. Stir together pecans, marshmallows and brown sugar syrup; pour mixture over cake. Chill 10 minutes. Refrigerate 4 hours or overnight, until set.
Heat oven to 350 degrees F (175 degrees C). Place Bundt cake over stove burner in large pan. Place Bundt on rack in center of oven. Bake in preheated oven 10 minutes. Pour ½ cup brown sugar syrup over cake; stir in remaining brown sugar syrup at desired point. Cover and bake 10 minutes longer. Cook cake one minute longer or until toothpick inserted in center comes out clean. Cool completely on waxed paper. Glaze any remaining drippings with the remaining brown sugar syrup.
I really enjoyed this recipe. I didn't cook the chicken in a large, white wine broth, as some reviewers requested. I cooked it in a small, cornstarch-based stock, and left it until the end. I would have given this 5 stars, but I had to doctor it slightly. The sauce was very thin, and I found that I needed to add another 1/2 tsp. of baking powder to get a consistency I liked. But for what it's worth, I will make this again.
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