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1
Adjust the oven racks so that a pan of water will fit on the lowest rack and the cake can sit on a rack just above it and preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan and set aside.
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2
In the bowl of a mixer with a paddle attachment, cream together the butter and sugar.
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3
Add the eggs, 1 at a time, beating well after each addition.
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4
Sift the flour, baking powder, and salt into a clean bowl.
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5
With the mixer on low, gradually add the flour mixture to the butter mixture, alternately with the 2 tablespoons of bourbon.
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6
Fold the nuts into the batter and pour the mixture into the prepared pan.
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7
Place a pan of water on the lowest oven rack and bake the cake on the rack just above the water for 1 hour and 10 minutes, or until a toothpick inserted into the center, comes out clean.
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8
Cool the cake on a wire rack for 15 to 20 minutes.
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9
Remove from the pan and allow cake to cool completely.
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10
While cake is cooling, soak enough cheesecloth to wrap around the cake in 1/4 cup bourbon.
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11
When the cake has cooled, wrap the cheesecloth around the cake, wrap the entire cake with plastic wrap, and store in the refrigerator.
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12
This cake is best if allowed to sit in the refrigerator for 1 to 2 weeks, rewetting the cheesecloth with bourbon as needed.
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13
I recommend rewetting the cheesecloth every 2 to 3 days, or as it dries out.
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14
Serve with sweetened whipped cream.
