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Ingredients
- 2 c. butter softened
- 2 c. sugar
- 8 lrg egg yolks room temperature
- 3 c. all-purpose flour
- 2 1/2 tsp pure vanilla extract
- 2 1/2 tsp pure almond extract
- 1/2 c. bourbon
- 8 lrg egg whites room temperature
- 1 c. sugar
- 3/4 c. minced pecans powdered sugar
Directions
- In large bowl, cream butter and 2 c. sugar till light and fluffy. Add in egg yolks, 1 at a time, beating well after each addition. Add in flour alternating with vanilla extract, almond extract and bourbon, mixing thoroughly.
- In another bowl, beat egg whites till soft peaks form. Gradually add in remaining 1 c. sugar, whipping till stiff peaks form. Fold egg white mix into egg yolk mix. 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 min or possibly till wooden pick inserted in center comes out clean. Cold completely before dusting with powdered sugar. Keeps well for 1-2 weeks.
- NOTES :
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Reviews
April 24, 2015
This is the best pound cake I've ever had. I used Southern Comfort. Making it for a crab boil this weekend. Just right for a not too heavy desert, or to top with fruit.I've cooked/tasted this recipe!
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