Mississippi Praline Poundcake

1 1/2 cups Butter at room temp
1 3/4 cups Light brown sugar lightly packed
6 Eggs (room temp) separated
1/2 teaspoon Salt
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
3 cups Flour
7/8 cup Buttermilk
1 teaspoon Vanilla
1 tablespoon Bourbon
1 cup Pecans chopped
1/2 cup White sugar

BOURBON GLAZE
1/2 cup Light brown sugar
1/4 cup Butter
2 tablespoons Water
1/4 cup Bourbon

Beat the butter until very light and gradually beat in the brown sugar. Add the egg yolks one by one. Sift salt, baking powder, soda, and flour together. Add to the butter mixture in 3 parts, alternating with the buttermilk. Stir in vanilla, bourbon, and pecans.

Beat the egg whites until frothy and slowly add the white sugar. Beat until stiff peaks form. Fold into the batter, turn into the greased and floured tube pan. Bake in an oven preheated to 325ºF for about 1 hour, 15 minutes, or until a clean straw inserted in the middle of the cake comes out clean. Let cool 15-20 minutes then invert to turn out.

For the glaze, melt the brown sugar, butter, and water together and bring to the boil. Remove from heat. When lukewarm, stir in the bourbon. Spoon the bourbon glaze slowly over the cake while it is still warm.