Bourbon Pound Cake 1 pound of butter, softened 3 cups of sugar 8 eggs, separated 2/3 cup of bourbon 2 teaspoons of vanilla extract 2 teaspoons of almond extract 3 cups of flour 1/2 cup of chopped nuts

Preheat oven to 350ºF.
Generously butter a 10 inch tube pan.
Cream butter and 2 cups of sugar together in bowl until light and fluffy. Add egg yolks one at a time; beat well after each addition.
Combine bourbon, vanilla and almond extract in separate bowl. Alternately add flour and bourbon mixture to butter mixture.
Beat egg whites with 1 cup sugar until stiff but not dry. Fold egg white into batter.
Sprinkle chopped nuts in bottom of prepared pan; pour in batter. Bake for 1 1/2 hours. Turn pan upside down on wire rack and cool cake in pan; remove cake from pan when completely cooled. Slice into thin pieces to serve.
Serves 12