Instructions: Cream butter and approx. half of the sugar, in another bowl, beat the eggs with the remaining sugars until light and fluffy (several minutes at least). Combine the butter and egg mixtures. Sift the dry ingredients and add them along with the whiskey a little at a time to the egg/butter mixture. Finally stir pecans into the batter. Bake in a slow oven in a large (10 inch) tube type pan for appox 2 to 2 1/2 hours, until a knife inserted into the cake comes out clean.

The recipe now says to wrap the cool cake in Al foil and keep in the fridge for a week or two to let the flavors "meld", however everyone around my house usually consumes it in the following few days. This cake when baked still contains a substantial amount of whiskey! Its rather surprizing. I assume the vapors get trapped in the cake or whatever. It tastes great (really great) with a blob of sweetened whipped cream (with vanilla of course).

BTW: this makes a heck of a large cake. I have made little cakes in those minature loaf pans to give as Xmas gifts and it worked great, dividing the recipe in half.

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