Preheat oven to 325°F and grease a bundt pan with butter. Sprinkle with about 1/4 cup of granulated sugar and shake to coat pan, tapping out excess.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition. Add 1/2 cup of bourbon and mix to combine.
Sift together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add to butter mixture and mix to combine.
Stir in remaining 1/4 cup bourbon and the 2 cups pecans. Pour into prepared bundt pan. Bake until a toothpick inserted into the center comes out mostly clean, about 1 hour 40 minutes.
While cake is still hot, pour 3 tablespoons bourbon around the outside edge of the cake. Let cool in the pan.
While cake cools, make the glaze:
In a medium bowl, mix together the powdered sugar, melted butter, and 1 tablespoon bourbon.
Turn cake out onto a serving plate and pour glaze over the top. Sprinkle with the 1/4 cup chopped pecans. Slice, serve, and enjoy!
