Eggnog Coffeecake

2 1/2 cups flour
1 TBS baking powder
1/2 tsp. salt
1/2 cup butter (I used lard)
1 cup firmly packed brown sugar
2 eggs
1 cup Eggnog
3 TBS whiskey

TOPPING:
1/2 cup firmly packed brown sugar
1/2 C. chopped pecans (I used almonds)
1/4 C. butter
1 tsp nutmeg

Cake batter:
Stir together flour, baking powder and salt; set aside.
In large mixer bowl, beat butter and brown sugar until fluffy. Add eggs; beat well. Add whiskey & eggnog alternately with the flour mixture while mixing until blended.

Pour into greased 13x9-inch baking pan. (set oven at 350)

Topping:
Combine 1/2 cup brown sugar, nutmeg, and pecans. Add 1/4 C. soft butter and mix well. Crumble topping over top of cake.

Bake about 30 minutes or until wooden pick inserted near center comes out clean. Cool slightly. Serve warm or cool. Store leftovers covered at room temperature.