1 pound (4 sticks) unsalted butter, slightly softened
1 pound (2 1/8 cups) sugar
1 pound (12) eggs, separated
1 pound (3 ½ cups) all-purpose flour, sifted 3 times
½ cup Amaretto
¼ teaspoon nutmeg (1/8 teaspoon of freshly grated)
½ teaspoon salt
Heat oven to 325 degrees. Butter two 6-cup loaf pans and line them with parchment or waxed paper.
Cream the butter in a mixer fitted with a whisk attachment (or use a hand mixer) until very light and fluffy, about 10 minutes. Add the sugar and cream together. Add the egg yolks 2 at a time, mixing well between additions. The mixture should be very fluffy.
Add the Amaretto, nutmeg, and salt and mix to incorporate. Working in 3 batches, add the flour, mixing just until combined and scraping down the bowl between additions.
Whip the egg whites in a clean, dry bowl until stiff but not dry. Add to the batter and mix well, until no streaks of egg white remain. Pour the batter into the pans and smooth the tops.
Bake until golden brown and a tester inserted in the center comes out clean, 70-80 minutes. Let cool in the pan on a rack for 30 minutes. Knock the cake out of the pan and let cool completely. Makes 2 cakes.