1 angel food cake, prepared or homemade
1 cup (2 sticks) unsalted butter
2 cups powdered sugar
2/3 cup bourbon
6 ounces gingersnap cookies (about 20)
2 cups finely chopped pecans
Mini muffin cups
Cut the angel food cake into 1-inch squares, set aside. Cream the butter and sugar in a large bowl. Gradually add enough bourbon to make the mixture runny. Crush the gingersnaps in a food processor or in a sealed plastic bag using a mallet. Mix the gingersnap crumbs and pecans in a shallow bowl. Dip each cake cube into the bourbon mixture and roll in the gingersnap-pecan mixture. Place each cake in a mini muffin cup and store in an airtight container. Makes 30 cakes.