A classic, rich pound cake with a Southern twist, featuring a full pound of butter and flavored with bourbon, vanilla, and almond extracts. This recipe uses a unique method of folding the batter into beaten egg whites for a surprisingly light texture.
Author
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Recipe
| Measurements | Ingredients |
|---|---|
| 1 lb. (4 sticks) | Butter, softened |
| 3 cups | Sugar, divided |
| 8 | Eggs, Separated |
| 3 cups | Flour |
| 2 tsp | Vanilla |
| 2 tsp | Almond Extract |
| 1/3 cup | Bourbon |
| 1/2 cup | Chopped Pecans |
Instructions
- Preparation: Preheat your oven to 350°F. Generously butter and flour a 10-inch tube pan. Sprinkle the chopped pecans evenly in the bottom of the pan.
- Make the Batter: In a large bowl, cream the softened butter and 2 cups of the sugar with an electric mixer until light and fluffy.
- Add the egg yolks one at a time, beating thoroughly after each addition.
- Combine the vanilla, almond extract, and bourbon.
- Alternately add the flour and the bourbon mixture to the creamed batter in thirds, beginning and ending with the flour. Beat on low speed until smooth after each addition. The batter will be very thick.
- Make the Meringue: In a separate, clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1 cup of sugar and continue beating until stiff, glossy peaks form.
- Combine: Gently fold the thick egg yolk batter into the meringue in three additions until just combined and no white streaks remain.
- Bake: Turn the batter into the prepared pan over the pecans.
- Bake for 1 hour and 30 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before turning it out onto a wire rack to cool completely.
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