3 sticks butter
2 1/4 c. light brown sugar, firmly packed
1/4 tsp. salt
2 c. Bourbon Whiskey
2 c. white sugar
6 eggs
5 1/2 c. all-purpose flour, sifted
1/4 tsp. mace
1 lb. (3 1/2 c.) pecans

Cream butter until soft in a very large mixing bowl. Combine white and brown sugar, mixing thoroughly. Gradually work half the sugar mixture into the butter, keeping it as smooth as possible. In another bowl, beat eggs until fluffy and light. Then gradually beat the remaining sugar mixture into the eggs until it's smooth and creamy. Stir thoroughly into the butter sugar mixture. Sift flour, salt and mace together. Add the flour and Bourbon to the batter, alternating them and beginning and ending with the flour. Break pecans into pieces and stir into batter. Pour into a well-greased 10 inch tube pan. The batter will nearly fill it. Bake in a preheated 300 degree oven for 1 1/2 to 1 3/4 hours or until the cake shrinks slightly from the sides of the pan. Cool in pan for 15 minutes and turn out on a rack to cool completely. Cake must "ripen". Wrap in foil and refrigerate. Do not freeze.