In large bowl, cream butter and 2 cups sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add flour alternating with vanilla extract, almond extract and bourbon, mixing thoroughly. In another bowl, beat egg whites until soft peacks form. Gradually add remaining 1 cup sugar, whipping until stiff peaks form. Fold egg white mixture into egg yolk mixture. Sprinkle half the pecans onto bottom of well-buttered and floured 10-inch tube pan. Gently fold remaining pecans into batter. Pour batter into prepared pan and bake at 350 F for 1 hour and 20-30 minutes or until wooden pick inserted in center comes out clean. Cool completely before duting with powdered sugar. Keeps well for 1-2 weeks.
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 398 (32%)|
|Amt Per Serving||% DV|
|Total Fat 44.2g||59 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 97.6mg||30 %|
|Sodium 262.4mg||9 %|
|Potassium 89.5mg||2 %|
|Total Carbohydrate 211.3g||62 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 209.5g|
|Protein 5g||7 %|
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Calories per serving: 1234
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