Cream butter and gradually add 2 cups sugar until light and fluffy. Separating eggs add yolks one at a time, beating mixture thoroughly after each addition. Add extracts, then add cake flour alternately with bourbon, mixing well. Set aside. Beat egg whites until firm. Gradually add remaining cup of sugar. Beat until peak form. Fold flour mixture into egg white mixing thoroughly. Stir in nut. Pour into greased and floured 10 inch tube pan and bake at 325ºF. for 1 1/2 to 2 hours or until wooden pick inserted in cake comes out clean. Sprinkle cake with powdered sugar if desired.

Bourbon Pecan Pound Cake

1 cup of shortening
2 1/2 cup of sugar
6 eggs
3 cups of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of ground nutmeg
One 8 ounce carton of sour cream
1/2 cup of bourbon
1 cup of finely chopped pecans
Glaze (optional)

Beat shortening in a large bowl at medium speed of an electric mixer; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine the flour and next 3 ingredients. Combine sour cream and bourbon; add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in pecans. Pour batter into a greased and floured 10 inch tube pan. Bake at 325ºF.  for 1 hour and 10 to 15 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. Drizzle glaze over cake, if desired. Yield: one 10 inch cake.  

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