1 lb. butter, room temperature
3 c. sugar
8 eggs, separated
3 c. flour, sifted
2 tsp. vanilla
2 tsp. almond extract
1/3 c. bourbon
1/2 c. pecans, chopped

Cream butter and 2 cups sugar until light and fluffy. Add egg yolks one at a time beating thoroughly after each addition. Add flour alternately with flavoring and bourbon in thirds, beating until smooth after each addition. Beat egg whites until stiff but not dry. Beat remaining sugar into egg whites gradually. Fold egg yolk mixture into meringue gently. Sprinkle pecans into bottom of a well buttered loaf pan or blend the nuts into the batter. Carefully turn batter into the pans. Bake at 350 degrees for 1 hour and check.

I have used Imperial butter and added 1 teaspoon butter flavoring and I could not tell the difference.