Bourbon Pound Cake
EGG YOLKS, RM TEMP.
ALL PURPOSE FLOUR
PURE VANILLA EXTRACT
PURE ALMOND EXTRACT
EGG WHITES, ROOM TEMP
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,
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.