1 cup (2 sticks) butter, softened
2 1/2 cups sugar
5 eggs
3 cups sifted cake flour
1 tsp. salt (optional)
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 cup dairy sour cream
1/2 cup whiskey
1 cup finely chopped walnuts or pecans

Preheat oven to 325°F. Grease and flour a 10-inch tube or Bundt pan.

Cream butter in large mixer bowl until light and fluffy; gradually add sugar. Add eggs, one at a time, beating until very smooth.

Sift flour, salt, cinnamon and nutmeg. Add flour mixture alternately with sour cream and whiskey, beginning and ending with flour. Beat just until well blended; fold in pecans. Turn into prepared pan.

Bake at 325°F until wooden pick inserted in center comes out clean (about 1 hour and 15 minutes). Cool 10 minutes. Remove from pan; cool completely.

Drizzle with Whiskey Glaze and garnish with additional chopped pecans, if desired.

WHISKEY GLAZE:

2 cups sifted confectioners' sugar
2 tbsp. whiskey
water

Mix sifted confectioners' sugar, whiskey and enough water to make a pourable glaze; beat until very smooth. Drizzle over cake.