Untested - Whiskey Cake

Although this is likely my favorite whiskey cake recipe, I thought I'd try this one on for size.

1  cup sugar  
1  cup brown sugar, packed  
1  cup butter, softened  
3   eggs  
3  cups  sifted cake flour  
1/2 teaspoon baking powder  
1/2 teaspoon mace  
1  cup Bourbon (100 proof)  
2  cups pecans, chopped  
Whiskey Sauce (I'D LIKE TO FIND A NON-CORN SYRUP ALTERNATIVE)
1/2 cup light corn syrup (optional)  
1  tablespoon light corn syrup (optional)  
1  tablespoon rum (optional)  
2  tablespoons  whiskey (optional)  

1. Preheat oven to 250 degrees.
2. Combine the sugars and cream with butter.
3. Add well-beaten eggs.
4. Sift flour, bakin gpoder and mace; add alternately with whiskey.
5. Add nuts, blend well.
6. Bake in well greased or paper-lined tube pan for 2 1/2- 3 hours.
7. The cake should have a moist, crumbly texture similar to a macaroon.
8. Wrap in foil and store in a cool place.(Do Not Freeze).
9. The cake cuts easier when cold, but should be served at room temperature.
10. It will keep for two weeks or longer.
11. Note: For added flavor, add 1 TBS of Whiskey Sauce (See ingredients above and combine all well) to the cake one half hour before serving.