Bourbon Pound Cake


2 cups butter, softened
2 cups sugar
8 larges egg yolks, room temperature
2 1/2 teaspoons pure vanilla extract
2 1/2 teaspoons pure almond extract
1/2 cup bourbon
8 larges egg whites, room temperature
1 cup sugar
3/4 cup chopped pecans


In large bowl, cream butter and 2 cups sugar until light and fluffy. Add egg yolks, 1 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 peaks form. Gradually add remaining 1 cups 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 350i for 1 hour and 20-30 minutes or until wooden pick inserted in center comes out clean. Cool completely before dusting with powdered sugar.




Keeps well for 1-2 weeks.


4.0 servings


Thursday, December 10, 2009 - 2:16am


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