You are here: Home » Recipes » Whiskey Pound Cake Whiskey Pound Cake Recipe by Favorite Recipes Press Yield 12 to 14 servings Create an extraordinary pound cake by adding your favorite whiskey. PrintEmail Ingredients 1 pound butter3 cups granulated sugar8 -- egg yolks2 teaspoons vanilla2 teaspoons almond extract6 tablespoons whiskey3 cups flour8 -- egg whites, stiffly beaten1 1/2 cups pecans, chopped Instructions Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each addition. Combine vanilla, almond extract and whiskey; add alternately with flour to creamed mixture. Beat egg whites until stiff and fold into batter. Put one half of the pecans on the bottom of a 10-inch tube pan that has been greased and lined with wax paper. Add all of the batter, and put the remaining nuts on the top of the batter. Bake at 350F for 1 1/2 hours. This will keep for several days. Recipe reprinted with permission from The Junior League of Eugene’s A Taste of Oregon (Eugene, Oregon, 1980).