This is a recipe that is always a hit and I've been asked for it too many times to count.
Bourbon Pound Cake
1 pound butter or margarine
2 cups sugar
8 egg yolks
3 cups sifted all purpose flour
2 teaspoons vanilla
2 teaspoons almond extract
1/3 cup bourbon
8 egg whites
1 cup sugar
1/2 cup chopped pecans
Cream butter & 2 cups sugar until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add flour alternately with flavoring and bourbon in thirds, beating until smooth. In a separate large mixing bowl, beat egg whites until stiff but not dry, gradually adding remaining 1 cup sugar. Gently fold egg yolk mixture into egg white mixture. Fold in nuts or sprinkle nuts in bottom of a well-buttered tube pan. Carefully turn batter into pan. Bake at 350 degrees 1 1/2 hours or until done. Cool in pan.
Servings: 16
Notes: I have made this cake without beating the egg whites separately. Just add whole eggs one at a time and beat well. It will produce a more dense and heavier cake, but turns out just as well. All alcohol evaporates during baking process. Only the flavor remains. This is also good made with rum, but is slightly sweeter. Enjoy!
Maryann
Bourbon Pound Cake
1 pound butter or margarine
2 cups sugar
8 egg yolks
3 cups sifted all purpose flour
2 teaspoons vanilla
2 teaspoons almond extract
1/3 cup bourbon
8 egg whites
1 cup sugar
1/2 cup chopped pecans
Cream butter & 2 cups sugar until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add flour alternately with flavoring and bourbon in thirds, beating until smooth. In a separate large mixing bowl, beat egg whites until stiff but not dry, gradually adding remaining 1 cup sugar. Gently fold egg yolk mixture into egg white mixture. Fold in nuts or sprinkle nuts in bottom of a well-buttered tube pan. Carefully turn batter into pan. Bake at 350 degrees 1 1/2 hours or until done. Cool in pan.
Servings: 16
Notes: I have made this cake without beating the egg whites separately. Just add whole eggs one at a time and beat well. It will produce a more dense and heavier cake, but turns out just as well. All alcohol evaporates during baking process. Only the flavor remains. This is also good made with rum, but is slightly sweeter. Enjoy!
Maryann
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."