| 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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