CAKE: Grease a 10-inch Bundt pan or spray with baking spray. Spread pecans on baking sheet;bake 5 to 7 minutes, or until golden & fragrant(watch carefully). COOL. In a large bowl using an electric mixer, beat sugar and butter until light & creamy. Beat in eggs one at a time until fluffy. In a separate bowl, stir together flour,baking powder, salt and nutmeg. Beat flour mixture into creamed mixture alternately with whisky until well combined; fold in pecans. Spoon batter into prepared pan. Bake in 350¼ F. oven for 1 1/4 hours or until tester comes out clean. Let cake cool in pan on a wire rack for 30 minutes before turning onto serving plate.

WHISKY GLAZE: In a small saucepan, combine water and sugar; bring to a boil over high heat. Boil over high heat 5 minutes. Remove from heat; let cool slightly. Stir in whisky. Drizzle whisky glaze evenly over cake; let cool completely. Cake can be stored well wrapped or in an air tight container for up to two days. For longer storage, wrap cake and store in freezer for up to 3 months.Be sure to use a sharp serrated knife to cut the cake.

Makes about 14 servings at 606 calories each.