2 pkg. lady fingers, unfilled
1 stick butter
2 c. confectioners sugar
3 eggs, separated
3 tbsp. bourbon
1/2 c. chopped nuts
1/2 pt. whipping cream

Line bread loaf pan completely with waxed paper. Drape over edges in order to cover cake when done. Split lady fingers and put one layer (sugar part down) on bottom, not sides, of pan. Put in half of filling, layer of lady fingers, remainder of filling and another layer of lady fingers.

FILLING:

Cream sugar and butter. Mix together liquor and egg yolks and add to sugar mixture. Add chopped nuts. Beat egg whites until stiff and add to sugar mixture.

After cake is put together, refrigerate 24 hours. Invert on serving plate and cover with cream that has been whipped.