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.
Preparation Time
25 mins
Cooking Time
1 hr 30 mins
Total Time
1 hr 55 mins
Calories
1346 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a lamb-shaped cake mold.
Step 2
Beat butter and 2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next.
Step 3
Gradually mix in the flour, alternating with the vanilla, almond extract, and bourbon. Mix until fully incorporated.
Step 4
In a separate bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
Step 5
Using a large whisk or rubber spatula, gently fold 1/3 of the egg white mixture into the batter to lighten. Fold in remaining egg whites and blend in chopped pecans. Pour about 1 cup of the batter into the prepared cake mold. Put a toothpick into each ear and nose to help the cake hold together while baking. Pour remaining batter into mold.
Step 6
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.
Step 7
When cake is completely cool, transfer it to a serving plate and decorate with white frosting, coconut, and candies.
