Bourbon Pound Cake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 cup: BUTTER, SOFTENED
2 cup: SUGAR,
8 large: EGG YOLKS, RM TEMP.
3 cup: ALL PURPOSE FLOUR,
2 1/2 tsp: PURE VANILLA EXTRACT,
2 1/2 tsp: PURE ALMOND EXTRACT,
8 large: EGG WHITES, ROOM TEMP
1 cup: SUGAR,
3/4 cup: CHOPPED PECANS,
POWDERED SUGAR,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp