Bourbon Pound Cake Recipe

• 2 c. butter softened
• 2 c. sugar
• 8 lrg egg yolks room temperature
• 3 c. all-purpose flour
• 2 1/2 tsp pure vanilla extract
• 2 1/2 tsp pure almond extract
• 1/2 c. bourbon
• 8 lrg egg whites room temperature
• 1 c. sugar
• 3/4 c. minced pecans powdered sugar

1. In large bowl, cream butter and 2 c. sugar till light and fluffy.
2. Add in egg yolks, 1 at a time, beating well after each addition.
3. Add in flour alternating with vanilla extract, almond extract and bourbon, mixing thoroughly.
4. In another bowl, beat egg whites till soft peaks form.
5. Gradually add in remaining 1 c. sugar, whipping till stiff peaks form.
6. Fold egg white mix into egg yolk mix.
7. Sprinkle half the pecans onto bottom of well-buttered and floured 10-inch tube pan.
8. Gently fold remaining pecans into batter.
9. Pour batter into prepared pan and bake at 350i for 1 hour and 20-30 min or possibly till wooden pick inserted in center comes out clean.
10. Cold completely before dusting with powdered sugar.
11. Keeps well for 1-2 weeks.
12. NOTES :

butter, sugar, egg yolks, allpurpose, vanilla, almond, bourbon, egg whites, sugar, pecans powdered sugar

Taken from cookeatshare.com/recipes/bourbon-pound-cake-89636 (may not work)