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1
Optional but SO worth it: Toast pecans in a skillet for a few minutes to release the oils and make them really yummy!
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2
They are done when you can start to smell them.
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3
Remove from skillet and reserve.
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4
Add butter to skillet and add apple slices (peeled or unpeeled) and raisins if using.
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5
Saute until the apples begin to soften.
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6
Add brown sugar, cinnamon and reserved pecans and cook just until apples reach desired softness.
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7
Meanwhile, slice cake into 8 slices about 1 inch thick or as desired.
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8
You will have cake left over- what a pity!
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9
Using a pastry brush baste cake with kahlua using about 1 1/2 tsp per piece- or more if desired.
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10
Beat cream, sifted powdered sugar, and extract in chilled bowl until stiff peaks form.
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11
Do not overbeat!
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12
(You will get great results if you place the bowl and beaters in the freezer for about 20 minutes before using them.
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13
Also make sure that your cream is very cold.
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14
I even put the sifted sugar and the extract in the refrigerator to chill!
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15
).
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16
Top pound cake with warm apple topping and then a dollop of fresh whipped cream.
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17
Sprinkle with additional pecans (chopped, broken or halves) to garnish if desired.
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18
Enjoy!
