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

Cream butter and 2 cups sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Add flour alternating with bourbon and flavorings, mixing until smooth after each addition. Stir in nuts.

Beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold egg whites into egg yolk mixture. Pour batter into well-greased 10-inch Bundt or tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake pulls away from side of pan. Cool 10 minutes; remove from pan. Sprinkle with powdered sugar, if desired.