• Have all ingredients at room temperature before beginning.
• Grease a bundt pan and add about ¼ cup sugar.
• Move the bundt pan around and gently shake until the sugar coats the pan.
• Pour out any excess sugar.
• Preheat the oven to 325F.
• Cream the butter and 2 cups of sugar together until light and fluffy.
• Add the eggs, one at a time, beating after each addition.
• Beat in ½ cup of the bourbon.
• Blend the flour, cinnamon, baking powder, salt, and nutmeg together.
• Add to the creamed mixture a little at a time.
• Stir in the remaining ¼ cup  bourbon and pecans.
• Spoon into the prepared bundt pan.
• Bake at 325F for 1 hour 40 minutes or until a toothpick inserted halfway between the side and the center has just one or two crumbs attached to it. It will read 190℉ - 200℉ on an instant read thermometer when done.
• Remove cake from oven.
• While still hot pour the 3 tablespoons of bourbon over the cake along the outside edge.
• Let cool in the pan.

Glaze

• Add the Confectioner's sugar to a bowl.
• Stir in the melted butter until well blended.
• Add enough bourbon to make a thick glaze.
• Spoon the glaze over the cooled cake and sprinkle with more chopped pecans.