Pecan Brandy Syrup Cake
This is one of my older recipes and always makes up nice. It is great for a special occasion.
1 cup chopped pecans
3ozs cooking marg
4 ozs castor sugar
1 vanilla instant pudding
1/4 cup brandy
4 eggs
1 1/2 cup S.R. Flour
1/2 cup cold water
1/2 cup vegetable oil
Syrup
2 ozs marg
1/2 cup sugar
2 tbsp water
2 tbsp brandy

Sprinkle nuts over the base of a greased large ring cake pan. Into a medium sized bowl mix the softened marg and sugar and beat until creamy, then beat in eggs one at a time. Using a large bowl sift the flour and the instant pudding.
Add the egg mix to the ry ingredients, using a spoon and mix lightly. Then add the liquid ingredients and mix well by hand.(I used my balloon whisk) Carefully pour over the nuts.
Oven temp 180 C. Bake for 40 mins. remove from the oven and let cool in the tin for 5 mins then invert on to a wire cooling rack.
Syrup:
Melt marg, and stir in the water and sugar and boil for 5 mins stirring constantly. remove from heat and stir in brandy. Cool for 3 mins. Prick the top of the cake well and spoon syrup evenly over the top of the cake,and brush the sides. Continue adding syrup until all has been absorbed. Place onto a serving plate and decorate with whipped cream and whole pecans or grated chocolate.
"I do not have a large ring tin so I use my large round tin and spray(with cooking spray) a drinking glass straight sides and turn it upside down in the middle of the cake pan this forms the hole in the middle of the cake. Carefully remove glass when cake is cool."