Yield
Makes 1 (10-inch) cake

How to Make It

Step 1

Beat butter and 2 cups sugar at medium speed with an electric mixer 5 to 7 minutes. Add egg yolks, 1 at a time, beating just until yellow disappears.

Step 2

Stir together 1/2 cup bourbon and vanilla. Add flour to butter mixture alternately with bourbon mixture, beginning and ending with flour. Beat at low speed just until blended after each addition.

Step 3

Beat egg whites at high speed with an electric mixer until foamy. Add remaining 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Fold into cake batter.

Step 4

Sprinkle half of pecans into bottom of a greased and floured 10-inch tube pan. Fold remaining pecans into cake batter, and pour into pan.

Step 5

Bake at 350° for 1 hour and 25 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 to 15 minutes; remove cake from pan, and cool on wire rack.

Step 6

Moisten several layers of cheesecloth with remaining 1/2 cup bourbon; cover cake completely with cheesecloth. Place in an airtight container, and store in a cool place 1 week, remoistening cheesecloth as needed. Sprinkle with powdered sugar just before serving.

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