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The day before making the cake, stir pecans, currants, nutmeg and liquor together; cover and let stand overnight. Preheat oven to 325F and grease and flour a 12 x 8 baking pan. Cream butter and sugar together until fluffy. Add eggs, one at a time, beating well after each. Sift dry ingredients together. Fold flour mixture and remaining ingredients into batter until well blended. Bake for 50 to 60 minutes or until cake pulls slightly away from edges of the pan. Cool in pan. Brush with additional liquor, if desired. Store in an airtight container.
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Achievable elevated desserts — laminated doughs, cakes, custards
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Single-bevel knife for clean fish slicing — sashimi and sushi prep