Bourbon pound cake
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Bourbon pound cake
  Bourbon    Cakes  
Last updated 6/12/2012 1:09:53 AM. Recipe ID 36957. Report a problem with this recipe.
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      Title: Bourbon pound cake
 Categories: Pound, Cakes
      Yield: 10 Servings
 
      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
 
  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.
  




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Recipe ID 36957 (Apr 03, 2005)

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