Laird's Applejack Pound Cake

Chef #272300's Note:

While looking for drink recipes and searching Laird's applejack website, I stumbled upon this. Rich, light and yummy! A little involved, but end product sure was worth it. Used one of those silicone tube pans and it popped right out!

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 10

• 1 lb butter
• 3 cups sugar
• 8 eggs, separated
• 3 cups sifted flour
• 2 teaspoons vanilla
• 1/3 cup Applejack
• 1/2 cup chopped pecans

Directions:

1. Cream butter & 2 cups sugar 'til light and fluffy.
2. Add yolks one at a time, mixing well each time. Add flour alternately with vanilla and applejack in thirds, beating until smooth after each addition.
3. In another bowl, beat egg whites until stiff but not dry.
4. Beat remaining sugar into egg whites gradually. Gently fold egg yolk mixture into whites.
5. Sprinkle nuts on bottom of well buttered 10" tube pan.
6. Carefully turn batter into pan.
7. Bake in 350 oven for approximately 1&1/2 hours.
8. Cool completely and remove from pan.

Reviews

[caroledelson]

I made this cake two years ago from a recipe printed in the Star Ledger here in NJ. Lost the thing and only came across it a week or so ago. Just made it again and remember one very important fact that no one has mentioned about it. This makes a huge amount of batter, much more than what can fit in a 10 inch tube pain - if it is made correctly and you don't deflate the egg whites when folding in the yolk mixture. Leave about an inch to an inch in a half from the top of the pan when filling and you will find you have more than enough for a loaf pan or an 8 inch layer. Incredibly delicious cake!