Brandied Pound Cake

This was one of the recipes from my mom's collection. In her writing, "you add the beaten egg whites separately - better texture". You are supposed to sprinkle pine nuts around the pan, but mom wrote to "omit" (she didn't care for them) - she just greased & floured the pan. She also noted "try orange zest". NOTE: Prep time is estimated.

• Ready In: 1 hr 15 mins
• Yields: 1 9" bundt cake

Ingredients

• 1⁄2 cup butter
• 1  tablespoon butter
• 1⁄2 cup pine nuts
• 1 1⁄2 cups flour
• 1 1⁄4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon nutmeg
• 3  eggs, separated
• 1 1⁄4 cups sugar
• 1⁄2 cup sour cream
• 1⁄4 cup brandy
• 2  teaspoons lemon zest, grated

Directions

1. Preheat oven to 325*. Use the 1 tablespoon of butter to grease a 9" bundt pan. Sprinkle with 2 tablespoons of the pine nuts. Set aside.
2. Sift flour, baking powder, salt, baking soda and nutmeg together & set aside.
3. In a small bowl, beat the egg whites until stiff. Slowly beat in 1/4 cup of the sugar to make a stiff meringue. Set aside.
4. In a large bowl, cream the 1/2 cup butter and 1 cup sugar until light. Beat in the egg yolks.
5. Add sour cream & mix at low speed until blended. Blend in half the flour mixture. Add brandy and remaining flour mixture, blending until batter is smooth. Stir in the lemon zest.
6. Gently fold in the meringue and remaining pine nuts.
7. Spoon into prepared pan. Bake on lowest oven rack @ 325* for 55-60 minutes, until toothpick inserted comes out clean.
8. Let cool 10 minutes before inverting on wire rack to cool completely.