2 c  BUTTER, SOFTENED
2 c  SUGAR
8 lg EGG YOLKS, RM TEMP.
3 c  ALL PURPOSE FLOUR
2 1/2 ts PURE VANILLA EXTRACT
2 1/2 ts PURE ALMOND EXTRACT
8 lg EGG WHITES, ROOM TEMP
1 c  SUGAR
3/4 c  CHOPPED PECANS
POWDERED SUGAR

In large bowl, cream butter and 2 cups sugar until light and fluffy. Add
egg yolks, one at a time, beating well after each addition. Add flour
alternating with vanilla extract, almond extract and bourbon, mixing
thoroughly.

In another bowl, beat egg whites until soft peacks form. Gradually add
remaining 1 cup sugar, whipping until stiff peaks form. Fold egg white
mixture into egg yolk mixture. Sprinkle half the pecans onto bottom of
well-buttered and floured 10-inch tube pan. Gently fold remaining pecans
into batter. Pour batter into prepared pan and bake at 350 F for 1 hour
and 20-30 minutes or until wooden pick inserted in center comes out clean.
Cool completely before duting with powdered sugar. Keeps well for 1-2
weeks.