1 c. butter
2 1/2 c. sugar
6 eggs
3 c. sifted cake flour
2 tsp. baking powder
1 tsp. salt
1/8-1/4 tsp. freshly ground nutmeg
1 c. sour cream
1/2 c. bourbon (or preferred liqueur, such Amaretto, Galliano, Kirsch, etc.)
1 c. coarsely chopped pecans (or any nut of your choice)

Cream butter; add sugar. Beat until light and fluffy. Add eggs, one at a time. Beat well after all eggs are added. Scrape sides of bowl clean. Alternately add dry ingredients and sour cream; beat well. Stir in bourbon and pecans by hand. Pour into greased and floured, or Pam sprayed teflon 10 cup bundt pan.

Bake at 350°F for 1 hour or until golden.

Drizzle with a glaze made with 2 cups sifted confectioners' sugar, 1 tablespoon bourbon and enough water to make it the right consistency. You may use other liqueur or orange juice for glaze. Garnish top with pecan halves.