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Recipe: Virginia's Bourbon Pound Cake (tube or Bundt, 1970's)

Desserts - Cakes
VIRGINIA'S BOURBON POUND CAKE

1 pound (2 cups) butter, softened
3 cups sugar, divided use
8 eggs, separated
3 cups sifted all-purpose flour
2 teaspoons vanilla
2 teaspoons almond extract
1/3 cup bourbon
1/2 cup chopped pecans (for pan)

Preheat oven to 350 degrees F. Sprinkle nuts in bottom of very well buttered 10-inch tube or Bundt pan. Set aside.

Cream butter and only 2 cups of the sugar until light and very creamy. Add egg yolks one at a time beating thoroughly after each addition.

Add flour alternately with flavorings and bourbon in thirds beating smooth after each addition. Set aside.

Beat egg whites until stiff, but not too dry. Beat remaining 1 cup sugar into egg whites.

Fold egg yolk mixture into the egg white mixture. Carefully turn batter into the prepared pan.

Bake in 350 degree F oven for 1 1/2 hours or until cake tests done. Cool cake in pan on rack for a 15 minutes. Turn out of pan and set on rack to cool completely.

Makes 1 (10-inch) tube or Bundt cake
Source: Unknown, handwritten recipe, 1970's
MsgID: 019880
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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