Pecan Bourbon Pound Cake

*makes 2 loaves or 1 bundt cake


  • 1 pound butter, softened
  • 3 cups sugar
  • 3 cups flour
  • 9 eggs, separate whites from yolks into two bowls
  • 2 tsp vanilla extract
  • 2 tsp almond extract
  • 1 tsp butter flavoring
  • 1/4 cup bourbon
  • 2 cups chopped pecans

Preheat oven to 325 degrees. Grease a bundt pan (or 2 loaf pans). I used loaf pans and lined them with parchment paper for easy removal. 

In a large bowl, cream butter and sugar together using a hand mixer until fluffy. Add egg yolks and beat well. Mix in flour, vanilla and almond extra, butter flavoring, and bourbon. Beat egg whites in a separate bowl until stiff. Fold into batter. Stir in 1 cup of pecans. 

Sprinkle the bottom of the pan(s) with 1/2 cup of pecans, Add batter to the pan, then top with remaining 1/2 cup of pecans.

Bake until brown and a knife comes out clean, 1.5 to 2 hours.