Bourbon pound cake

Yield: 10 Servings

Measure 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

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.

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