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