3/4 lb. butter
2 c. white sugar
2 1/2 c. light brown sugar, firmly packed
6 eggs
5 1/2 c. sifted all-purpose flour
1/4 tsp. salt
1 tsp. mace
2 c. bourbon whiskey
1 lb. (3 1/2 c.) pecan meats
Utensils:
1 very lg. mixing bowl (kettle or roaster)
1 10" tube pan

Cream butter until soft in large mixing bowl. Combine white and brown sugars, thoroughly. Gradually work half of sugar into butter, keeping as smooth as possible.

In separate bowl, beat eggs until light and fluffy. Gradually beat in remaining sugar until you have a smooth creamy mixture. Stir into butter mixture thoroughly. Sift flour with salt and mace. Add flour combination and whiskey to batter alternating them and beginning and ending with flour. Break pecans into pieces; stir into batter. Pour into a well greased tube pan (batter should almost fill pan).

Bake at 325 degrees for 2 3/4 hours. Let cake cool in pan for 15 minutes, then turn out onto a cake rack and cool completely. Wrap well in foil and store in refrigerator; the cake improves with age. Do not freeze! Baking it after Thanksgiving makes it just right for Christmas.