Texas Pecan Bourbon Bundt Cake, Merry Christmas Y'all!

Here's a decadent Texas Cake to celebrate the Holidays. This cake is saturated in Bourbon and left for  several days to soak up all of the Bourbon flavor!
Can I get a Yee Haw for this one?

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10 to 12 C Bundt Pan, your choice of design, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

2 C chopped Pecans
1 C Bourbon, divided
3 1/2 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Ground Cloves
8 Eggs
1 pound (2 sticks) Butter, room temperature
2 C Sugar
1 tsp Vanilla


In a small bowl:
Pecans
1/2 C Bourbon
Set aside.

In a medium mixing bowl, sift together:
Flower
Baking Powder
Salt
Nutmeg
Cinnamon
Clove
Set aside.

In a small bowl with a hand mixer:
Eggs
Beat until thick and light.

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 5 minutes.

Add:
Vanilla
Eggs
Beat on low speed to incorporate then on high speed until thick and fluffy.
Gradually add Flour mixture just until combined.
Fold in the Bourbon soaked Pecans, by hand.
Pour the batter into the prepared Bundt Pan.
Smooth out the top so the batter is slightly higher on the outside and around the tube.
Cover the pan with a 12" square piece of Brown Parchment Paper.

Bake for 55 - 60 minutes.
Remove the pan to a rack to cool for 15 minutes
Invert the cake onto a Parchment Paper covered rack to cool completely.

Soak an 18" piece of Cheesecloth in 1/2 C of Bourbon.
Wrap the cake completely in the Cheesecloth and then wrap it tightly in foil.
Place in an airtight container and store at room temperature for several days.
Place the cake onto a serving platter and dust with Confectioner's Sugar just before serving.

Don't this sound dang good?

All I can say is......... can I get a Yee Haw in the Kitchen?