An Easter favorite, this pound cake pairs bourbon and pecans, in a recipe handed down through the generations. Decorate with frosting, and jelly beans for the eyes and nose. Cover frosting with shredded coconut, if desired.
INGREDIENTS (for 1 servings):
- 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
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.