Spirit Pound Cake - cooking recipe

Ingredients

1 c. butter
2 c. sugar
6 eggs, separated
3 c. sifted flour
2 tsp. baking powder
1/8 tsp. ground nutmeg
3/4 c. Madeira, cream sherry or apricot brandy
3/4 c. finely chopped pecans

Preparation

Cream together butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating well after each.
Sift together flour, baking powder and nutmeg.
Add alternately with the wine to creamed mixture.
Mix well after each addition.
Blend in chopped pecans.
Beat egg whites until fluffy and stiff.
Fold into batter.
Bake in greased and floured Bundt pan at 350\u00b0 for 50 to 60 minutes.
Cool in pan for 15 minutes.
Turn out on wire rack.