Jim Nabors' Old-Fashioned Pound Cake
2 cups butter
2 scant cups sugar
1 tablespoon vanilla extract
1/2 teaspoon almond extract (or 1 teaspoon lemon extract)
8 large eggs, separated
3 cups sifted all-purpose flour
1 teaspoon baking powder
Cream butter until light and fluffy. Gradually add sugar, beating well alter each addition; blend in flavorings.
Beat egg yolks until thick and lemon-colored, stir into creamed mixture. Sift together flour, baking powder and salt; add flour to mixture, one third at a time, stirring well after each addition.
Beat egg whites until stiff but not dry; fold into yolk mixture until just blended (when patches of egg white disappear). Pour into greased, lightly floured 10-inch ring tube pan.
Bake in preheated 350 degrees F. oven 30 minutes. Reduce oven temperature to 300 degrees F. and continue baking 30 minutes longer (or until cake is done). Cool for 10 minutes; remove from pan; cool on wire cake rack.
Vary flavoring by using brandy, orange juice or caraway seeds. Cake flavor improves if stored for 24 hours before using. Frost, if desired with butter-lemon icing.
Jim Nabors' Pecan Pie
1/2 cup sugar
1/3 cup melted butter
1 cup dark corn syrup
1 cup pecan halves (broken)
1/2 teaspoon vanilla
Beat eggs and salt until light. Gradually add sugar; fold in butter, syrup and vanilla.
Pour mixture into unbaked 9-inch pastry shell (your own favorite pie crust or use a ready prepared mix). Cover the top with pecans. Bake in preheated 450 degrees F. oven 15 minutes. Reduce oven temperature to 275 degrees F. Bake 40 minutes longer (or until pie is nicely browned.) Serve cold or slightly warm with sweetened whipped cream.