1/2 cup butter, softened
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 1/2 cups chopped pecans
1 1/4 cups water
1/2 cup white wine
3/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups pecan halves
3/4 cup white sugar
3/4 cup confectioners' sugar
3/4 cup milk
6 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
In a large bowl, cream together 4 cups of butter. Beat in sugar, then immediately stir in the eggs one at a time. Stir in the vanilla extract. Divide batter evenly between the two panettes, sprinkle with 3 tablespoons pecans and 3/4 cup of milk, then sprinkle with 2 teaspoons vanilla.
Bake in the preheated oven for 20 to 25, until center springs back when lightly tapped. You may want to spread the batter to drizzle with water, as it forms a rich, crumbly crumbly crust.
Cool before serving.