Bourbon Pound Cake

Photo: flickr user Ken Lund

Ingredients

2 cups butter, softened

2 cups sugar

8 larges egg yolks, room temperature

3 cups all-purpose flour

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

powdered sugar

Preparation

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.