Bourbon Pound Cakecakes 2 cup butter, softened 2 cup sugar 8 large egg yolks, rm temp. 3 cup all purpose flour 2 1/2 teaspoon pure vanilla extract 2 1/2 teaspoon pure almond extract 8 large egg whites, room temp 1 cup sugar 3/4 cup chopped pecans 1 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. |
