12/20/2017 Bourbon Pound Cake

Bourbon Pound Cake

Recipe Courtesy of Cindy Schumacher

2 cups butter, softened
2 cups sugar
8 large egg yolks, room temperature
3 cups all-purpose flour
2½ tsp. pure vanilla extract
2½ tsp. pure almond extract
½ cup bourbon
8 large egg whites, room temperature
1 cup sugar
¾ cup chopped pecans
Powdered sugar

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 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 degrees 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. Slice to serve. Can use whipped cream with raspberry sauce.