Pecan Bourbon Pound Cake

Makes: 2 Loaf Cakes, about 16 servings

Preheat oven to 325°F (163°C). Grease two 9x5x3-inch loaf pans. Cut wax paper to fit the bottom of the pans and lightly grease the paper.
In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy.
Add egg yolks and beat well. Mix in the flour, vanilla, almond extract, butter flavoring, and bourbon.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.
Stir in 1 cup of pecans.
Sprinkle the bottom of each loaf pan with 1/4 cup of pecans. Add the batter to the pans, then sprinkle the tops with another 1/4 cup pecans each.
Bake for about 1 1/2 hours, or until golden brown and a cake tester inserted into the center comes out clean.
To prevent the top from cracking, cover with foil during the last 30 minutes of baking.