| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pound, Cakes | 10 | Servings | |
INGREDIENTS
| 2 | c | BUTTER, SOFTENED |
| 2 | c | SUGAR |
| 8 | lg | EGG YOLKS, RM TEMP. |
| 3 | c | ALL PURPOSE FLOUR |
| 2 1/2 | ts | PURE VANILLA EXTRACT |
| 2 1/2 | ts | PURE ALMOND EXTRACT |
| 8 | lg | EGG WHITES, ROOM TEMP |
| 1 | c | SUGAR |
| 3/4 | c | CHOPPED PECANS |
| POWDERED SUGAR |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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