Cream butter and sugar. Add yolks 1 @ time. Add flour alternating with vanilla, almond, and bourbon. Mix.
Beat egg whites in another bowl till soft peaks. Add 1 cup sugar until stiff peaks. Fold into cake mixture. Sprinkle half pecans on bottom of buttered and floured tube pan. Fold rest pecans into batter. Bake @ 350 for 1 hour 20-30 min, until pick in center comes out clean. Cool and dust with powdered sugar.
Keeps well 1-2 weeks.
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|Serving Size: 1 Serving (5001g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 11677 (66%)|
|Amt Per Serving||% DV|
|Total Fat 1297.5g||1730 %|
|Saturated Fat 550.6g||2753 %|
|Monounsaturated Fat 512.2g|
|Polyunsanturated Fat 170.2g|
|Cholesterol 41253.9mg||12693 %|
|Sodium 4630.5mg||160 %|
|Potassium 4873mg||128 %|
|Total Carbohydrate 850.1g||250 %|
|Dietary Fiber 17.9g||72 %|
|Sugars, other 832.1g|
|Protein 596.3g||852 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 17641
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