1 c. butter, softened
1 lb. confectioners' sugar
5 egg yolks, beaten
6 tbsp. bourbon
5 egg whites, stiffly beaten
1 c. pecans or walnuts, chopped
2 dozen ladyfingers, split

Cream butter and sugar together. Mix egg yolks and bourbon into butter mix. Fold egg whites and nuts into bourbon mix.

Line 1 (10 inch) spring form pan with waxed paper. Cover bottom and sides with split ladyfingers, crust side down. Pour half bourbon mix in pan and top with ladyfingers. Spread remaining bourbon mix and top with ladyfingers crust side up. Refrigerate 12 hours. Turn out into a serving dish. 2 tbsp. confectioners' sugar 1 to 2 tbsp. bourbon Pecans or walnuts, chopped

Blend whipped cream, sugar and bourbon. Spread on cake. Garnish with nuts. Serves 10 to 12.