1 lb. butter
3 c. sugar
8 eggs
3 c. cake flour
1/3 c. bourbon
2 tsp. almond extract
2 tsp. vanilla extract
1/2 c. chopped pecans

Cream butter and gradually add 2 cups sugar until light and fluffy. Separating eggs add yolks one at a time, beating mixture thoroughly after each addition. Add extracts, then add cake flour alternately with bourbon, mixing well. Set aside. Beat egg whites until firm. Gradually add remaining cup of sugar. Beat until peak form. Fold flour mixture into egg white mixing thoroughly. Stir in nut. Pour into greased and floured 10 inch tube pan and bake at 325 degrees for 1 1/2 to 2 hours or until wooden pick inserted in cake comes out clean. Sprinkle cake with powdered sugar if desired.