Recipe - Bourbon Pound Cake

2 cup BUTTER, SOFTENED
2 cup SUGAR
8 lg EGG YOLKS, RM TEMP.
3 cup ALL PURPOSE FLOUR
2 One half teaspoon PURE VANILLA EXTRACT
2 One half teaspoon PURE ALMOND EXTRACT
8 lg EGG WHITES, ROOM TEMP
1 cup SUGAR
Three fourths cup 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
wellbuttered and floured 10inch tube pan. Gently fold remaining pecans
into batter. Pour batter into prepared pan and bake at 350 F for 1 hour
and 2030 minutes or until wooden pick inserted in center comes out clean.
Cool completely before duting with powdered sugar. Keeps well for 12
weeks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini