->Whisky Pound <-

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

1-1/2 hours. This will keep for several days. Serves