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Whiskey Pound Cake

1 lb butter
3 cups granulated sugar
8 egg yolks
2 tsp vanilla
2 tsp almond extract
6 tbsp whiskey
3 cups flour
8 egg whites, stiffly beaten
1 1/2 cups pecans, chopped

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. Serves 12-14.

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