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Pound Cake Loaf

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Ingredients:

  • 5 eggs, separated
  • 8 ounces butter, at room temperature
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 3 tablespoons bourbon or rum
  • 1/2 teaspoon vanilla or almond extract

Preparation:

Position a rack in the center of the oven and preheat it to 325°. Grease and flour a 9x5-inch loaf pan.

In medium bowl with an electric mixer, beat egg whites until foamy; set aside.

In mixing bowl with electric mixer, cream the butter and sugar together until light and creamy. Reduce speed and add the flour, a little at a time, alternating with egg yolks, blending well after each addition.

Beat in the remaining ingredients; mix until the batter is smooth.

Finish beating egg whites until stiff peaks form. With a rubber spatula, fold the beaten egg whites gently but thoroughly into the batter.

Gently pour the batter into the prepared loaf pan. Bake the cake for 1 1/2 hours, or until a wooden pick or cake tester inserted in center comes out clean. Turn off the oven and crack the door open. After 30 minutes, remove the cake from the oven and place on a rack on top of the stove, away from drafts. Let the cake cool completely before removing from pan. Sprinkle with a little powdered sugar and serve slices with fruit, if desired.

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