The batter was prepared a little differently than most pound cakes I've made. The eggs were separated. The yolks went in first and then I whipped the egg whites and folded them into the batter. Make sure that your bowl and beaters are really clean and free of any fat. Even a small amount of egg yolk or butter can prevent the egg whites from whipping up properly.
Bourbon Pound Cake
adapted from Southern Living Homestyle Cookbook
1 10-inch bundt cake
- 1/2 cup chopped pecans
- 8 eggs, separated
- 3 cups sugar, divided
- 2 cups butter, softened (4 sticks)
- 3 cups all-purpose flour
- 1/3 cup bourbon
- 2 tsp almond extract
- 2 tsp vanilla extract
- powdered sugar
Preheat oven to 350 degrees. Grease a bundt pan and sprinkle chopped pecans in pan.
Beat egg whites at high speed with an electric mixer until soft peaks form. Slowly add 1 cup of sugar, a tablespoon at a time, until stiff peaks form (about 2-4 minutes). Set aside.
In a separate bowl, beat butter at medium speed of an electric mixer for 2 minutes. Slowly add remaining 2 cups of sugar. Continue beating at medium speed for 5 minutes. Add egg yolks, one at a time, beating until yellow disappears.
Add flour to butter mixture alternating with bourbon, beginning and ending with flour. Mix at low speed just until blended after each addition of flour. Stir in vanilla and almond extract.
Fold egg white mixture to batter. Spoon mixture into prepared bundt pan.
Bake 60-70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15-20 minutes; remove from pan and cool completely on wire rack. Sprinkle with powdered sugar.
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