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Pound Cake: Whiskey Pound Cake

Source of Recipe

unknown


List of Ingredients

1 pound butter
3 cups sugar
8 eggs, separated (whites stiffly beaten)
2 teaspoons vanilla
2 teaspoons almond extract
6 tablespoons whiskey
3 cups flour
1 1/2 cups pecans, chopped


Recipe

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 350ºF for 1-1/2 hours. This will keep for several days. Serves 12-14.