Whiskey Pound Cake

  • Yield 12 to 14 servings

Create an extraordinary pound cake by adding your favorite whiskey.


1 pound butter
3 cups granulated sugar
8 -- egg yolks
2 teaspoons vanilla
2 teaspoons almond extract
6 tablespoons whiskey
3 cups flour
8 -- egg whites, stiffly beaten
1 1/2 cups pecans, chopped


  1. 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).




Get every new post delivered to your Inbox.

Join 278 other followers