Preheat oven to 180 degrees C. Grease and flour a 22x32cm cake tin.
Combine 1 cup of the flour with the sultanas and pecans. Set aside.
Mix together the remaining 2 cups flour, baking powder, salt and nutmeg. Set aside.
In a large bowl cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time then beat in the flour mixture alternately with the bourbon. Stir in the sultana pecan mixture.
In a large bowl whisk the egg whites until stiff. Gently fold egg whites into the cake batter.
Pour batter into prepared tin. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.