Bourbon cake

1 lb. butter or margarine
3 c. sugar
8 eggs, separated
3 c. sifted all purpose flour
2 tsp. each vanilla and almond extract
1/2 c. bourbon
1/2 c. chopped pecans

Cream butter and 2 c. sugar until light and fluffy. Add egg yolks 1 at a time beating well after each addition. Add flour in thirds alternately with flavorings and bourbon, beating until smooth after each addition. Beat egg whites until foamy. Gradually beat in remaining sugar, continue beating until stiff but not dry. Gently fold yolk mixture into meringue.

Sprinkle pecans in well buttered 10 in. tube pan, or blend nuts into batter. Carefully turn batter into pan. Bake at 350 degrees for about 1-1/2 hours.

Source: St. Panteleimon Orthodox Church (Summit, Ill.), "A Bit of Our Best" (no year given); recipe by Margaret Samuta.