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.
Yields
10 Servings