Whiskey Cake - cooking recipe

Ingredients

1 cup sugar
1 cup brown sugar, packed
1 cup butter, softened
3 eggs
3 cups sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon mace
1 cup Bourbon (100 proof)
2 cups pecans, chopped
Whiskey Sauce
1/2 cup light corn syrup (optional)
1 tablespoon light corn syrup (optional)
1 tablespoon rum (optional)
2 tablespoons whiskey (optional)
whipped cream (optional)

Preparation

Preheat oven to 250 degrees.
Combine the sugars and cream with butter.
Add well-beaten eggs.
Sift flour, bakin gpoder and mace; add alternately with whiskey.
Add nuts, blend well.
Bake in well greased or paper-lined tube pan for 2 1/2- 3 hours.
The cake should have a moist, crumbly texture similar to a macaroon.
Wrap in foil and store in a cool place.
(Do Not Freeze).
The cake cuts easier when cold, but should be served at room temperature.
It will keep for two weeks or longer.
Note: For added flavor, add 1 TBS of Whiskey Sauce (See ingredients above and combine all well) to the cake one half hour before serving.
Whipped cream is optional.