Bourbon pound cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | BUTTER, SOFTENED |
| 2 | cups | SUGAR |
| 8 | larges | EGG YOLKS, RM TEMP. |
| 3 | cups | ALL PURPOSE FLOUR |
| 2½ | teaspoon | PURE VANILLA EXTRACT |
| 2½ | teaspoon | PURE ALMOND EXTRACT |
| 8 | larges | EGG WHITES, ROOM TEMP |
| 1 | cup | SUGAR |
| ¾ | cup | CHOPPED PECANS |
| POWDERED SUGAR | ||
Directions
In large bowl, cream butter and 2 cups sugar until light and fluffy.
Add egg yolks, one at a time, beating well after each addition. Add flour alternating with vanilla extract, almond extract and bourbon, mixing thoroughly.
In another bowl, beat egg whites until soft peacks form. Gradually add remaining 1 cup sugar, whipping until stiff peaks form. Fold egg white mixture into egg yolk mixture. Sprinkle half the pecans onto bottom of well-buttered and floured 10-inch tube pan. Gently fold remaining pecans into batter. Pour batter into prepared pan and bake at 350 F for 1 hour and 20-30 minutes or until wooden pick inserted in center comes out clean. Cool completely before duting with powdered sugar.
Keeps well for 1-2 weeks.