In last Sunday's recipe for Bourbon Pound Cake, the baking time should be 1 1/4 hours, not 30 to 35 minutes.

BOURBON POUND CAKE (Makes a 10-inch cake) 1 1/2 cups unsalted butter 2 1/3 cups sugar 8 extra-large eggs 3 3/4 cups flour 4 teaspoons double-action baking powder 1/2 cup milk 2/3 cup bourbon (or other liquor such as scotch, dark rum or cognac) 2 teaspoons vanilla

Cream the butter in a large bowl until pale in color, very light and fluffy in texture. Add the sugar, a little at a time, beating well after each addition. Add the eggs, one at a time, beating for about 20 or 30 seconds after each egg is added. All this beating causes the final texture of the cake to be light and silken.

Place the flour in a bowl and stir the baking powder into it. Set aside. Measure the milk, bourbon and vanilla and combine. The milk will curdle when the bourbon is added to it.

Add the dry ingredients and the liquid ingredients alternately to the creamed butter (about a third at a time), beating only until just combined. Once flour is added to a cake batter, overbeating can cause the final texture to be coarse and grainy. When all the ingredients have been combined and the batter beaten until there are no lumps, pour into a large buttered and floured bundt pan.

Bake in a 325-degree oven until a toothpick inserted into the center comes out clean, about 1 1/4 hours.

Allow cake to cool in the pan for about 5 minutes, then turn out onto rack to complete cooling.