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Pecan Layer Cake

2-3/4 cups all purpose flour
2 teaspoons nutmeg
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 cups granulated sugar
4 large eggs, separated
1 cup buttermilk
1/4 cup bourbon
2 cups chopped pecans, toasted

Frosting:
3 cups heavy or whipping cream
5 tablespoons confectioners’ sugar
1/3 cup bourbon

Pecan halves, for garnish

Heat oven to 350F. Grease three 9 inch round cake pans. Combine flour, nutmeg, baking soda, baking powder and salt in medium bowl. Beat butter and sugar in mixer bowl at medium speed until creamy. Add yolks, 1 at a time, beating after each addition. Reduce speed to low; add dry ingredients alternately with buttermilk and bourbon, beginning and ending with dry ingredients. Stir in nuts. Beat egg whites in clean mixer bowl with clean beaters until stiff but not dry. With rubber spatula, gently fold one third of egg whites into batter, then repeat process with remaining whites. Spread batter evenly between prepared cake pans. Bake 20 to 25 minutes until toothpick inserted in center comes out clean. Cool cakes in pans on wire racks 10 minutes; unmold and cool completely. Make frosting: Beat all ingredients in large mixer bowl until stiff. Place 1 cake layer on large platter; tuck 4 strips of wax paper under cake. Spread top with 1 cup frosting; top with second layer and 1 cup frosting. Add third layer and spread top and sides with remaining frosting. Remove wax paper strips. Can be made ahead. Cover and refrigerate up to 24 hours. Let stand 45 minutes at room temperature before serving. Garnish with pecan halves, if desired. Makes 16 servings .