Whiskey Pound Cake

  • Yield: 12 to 14 servings


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