Friday, October 17, 2008

Nut Bread with Booze

Shame on me, its not even St. Pat’s Day! In a baking mood, with the weather change.

2 cups (1 lb) of unsalted butter, softened
2 cups sugar
8 large eggs
3 cups of sifted flour
1 tsp baking powder
½ tsp salt
½ cup bourbon
2 tsp vanilla
2 tsp almond extract
2 cups chopped pecans

Preheat oven to 350 degrees. Cream butter with sugar in large mixer bowl until fluffy. Beat in eggs, one at time, beat well after each egg.

Sift together the flour, baking powder and salt. In corporate flour mixture with egg mixture, alternating with the booze, mixing well. Stir in vanilla, almond extract and pecans.

Spoon into 2 well greased 9x5 inch loaf pans. Bake until toothpick inserted in center comes out clean, about 1 hour. Cool on rack and remove from pans in 10 minutes. Place back on rack and cool completely.

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