Shelly's Recipe

WHISKEY POUND CAKE

Category: Cakes

1 cup butter, softened
3 cups sugar
8 egg, separated
2 tsp vanilla and almond extracts
6 tbsp whiskey
3 cups flour
1 cup whipping cream
Confectioners sugar
1 1/2 cups chopped pecans

Preheat the oven to 350. Cream the butter and gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition. Stir in the extracts and whiskey. Add flour to creamed mixture.

Beat the egg whites until stiff and fold into the batter. Put 1/2 of pecans on the bottom of a 10 inch tube pan that has been greased and lined with wax paper. Add batter to pan and top with remaining nuts.

Bake for 1 1/2 hours or until wooden pick inserted near center comes out clean. Let cool in pan for 10 minutes. Remove from pan; let cool completely on a wire rack. Sift confectioners sugar over cake.