Pecan Bourbon Pound Cake
- 1 lb butter, softened
- 3 cup sugar
- 9 eggs, separated
- 3 cup all-purose flour
- 2 teaspoon pure vanilla extract
- 2 teaspoon pure almond extract
- 1 tablespoon butter flavoring
- 1/4 cup bourbon
- 2 cup chopped pecans
Makes 2 loaf cakes to serve about 16
Preheat the oven to 325 degrees. Grease two (9x5x3-inch) loaf pans. Cut wax paper to fit the bottom of the pans and lightly grease the wax paper.
In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy.
Add the egg yolks and beat well. Mix in the flour, vanilla, almond and butter flavorings and the bourbon.
Beat the egg whites with an electric mixer in a separate bowl until stiff. Fold into the batter. Stir in one cup of the pecans.
Sprinkle the bottom of each of the pans with one fourth cup of the pecans. Add the batter to the pans and sprinkle the top of each with one fourth cup of the pecans. Bake until brown and a cake tester inserted in the center comes out clean, about 1 and a half hours.
To prevent the top of the cake from cracking, cover with foil the last 30 minutes of baking.