Yield: 10 Servings
|2 cups||BUTTER, SOFTENED|
|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|
|¾ cup||CHOPPED PECANS|
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.