Ingredients
1 pound butter
3 cups sugar, divided
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
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together butter and 2 cups sugar until light and fluffy. Mix in egg yolks one at a time. Gradually mix in the flour, alternating with the vanilla, almond extract, and bourbon. Beat until smooth and creamy.
In a separate bowl, beat egg whites until stiff but not dry. Beat 1 cup sugar into egg whites.
Gently fold flour mixture into egg white mixture. Blend pecans into the batter. Pour into a lamb-shaped pound cake mold.
Bake in a preheated oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.
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