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Bourbon Pound Cake

Author/Submitted by:
Servings: 10
Categories: Cakes / Desserts

Ingredients:
2  c  BUTTER, SOFTENED
2  c  SUGAR
8  lg  EGG YOLKS, RM TEMP.
3  c  ALL PURPOSE FLOUR
2 1/2  ts  PURE VANILLA EXTRACT
2 1/2  ts  PURE ALMOND EXTRACT
8  lg  EGG WHITES, ROOM TEMP
1  c  SUGAR
3/4  c  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.


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