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

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. Blend nuts into batter.

Spray 10-inch tube pan with Pam. Carefully pour batter into pan. Bake at 350 degrees for approximately 1 1/4 hours.

After cake is removed from pan and still warm, pour glaze made with bourbon and powdered sugar over cake.