| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Butter |
| 3 |
c |
Granulated sugar |
| 8 |
|
Egg yolks |
| 2 |
ts |
Vanilla |
| 2 |
ts |
Almond extract |
| 6 |
tb |
Whiskey |
| 3 |
c |
Flour |
| 8 |
|
Egg whites; stiffly beaten |
| 1 1/2 |
c |
Pecans; chopped |
INSTRUCTIONS
From: kdeck@epaus.island.net (Karen Deck)
Date: Mon, 9 Jan 1995 16:49:32 GMT
Cream butter and sugar until fluffy. Add egg yolks one at a time,beating
well after each addition. Combine vanilla, almond extract and whiskey. Add
alternately with flour to creamed mixture. Beat egg whites until stiff and
fold into batter. Put one half of the pecans on the bottom of a 10 inch
tube pan that has been greased and lined with wax paper. Add all of the
batter, and put the remaining nuts on the top of the batter. Bake at 350F
for 1-1/2 hours. This will keep for several days. Serves 12-14.
Origin: A Taste Of Oregon Shared by: Sharon Stevens, Jan/94
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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