Whiskey pound cake

12 Servings

Ingredients

Quantity Ingredient
1 pounds Butter
3 cups Sugar, white
8 Egg yolks
2 teaspoons Vanilla
2 teaspoons Almond extract
6 tablespoons Whiskey
3 cups Flour
8 Egg white; stiffly beaten
1½ cup Pecans; chopped
Origin: A Taste Of Oregon
Shared by: Sharon Stevens, Jan/94

Directions

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 1-½ hours. This will keep for several days.

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