1 lb. butter
3 c. sugar
8 eggs, separated
3 c. flour
2 tsp. vanilla
2 tsp. almond extract
1/3 c. bourbon

Cream butter and 2 cups sugar until fluffy. Add egg yolks, one at a time and beat after each. Combine bourbon with extract. Add flour alternately with bourbon mixture. Make sure each addition is smooth. Beat egg whites until stiff, then add 1 cup sugar, then fold into batter. Sprinkle topping on cake after poured into greased Bundt pan. Bake at 350 degrees, 1 1/4 hours. Cool 1/2 hour before removing from pan. Tips: Check cake after 1 hour, may be done. Serves: 16.

TOPPING:

1/2 c. brown sugar
2 tbsp. butter
2 tbsp. flour
1/2 c. nuts

Combine together.