Bourbon Custard Cake

1 (18.25 ounce) box yellow cake mix
1 small box instant vanilla pudding
4 eggs
1 cup vegetable oil
1 cup milk
1/4 cup bourbon
1/2 cup blanched almonds, chopped

Glaze:
1/2 cup bourbon
1/4 cup butter
1/4 cup granulated sugar
1/3 cup sliced almonds
1/3 cup pecan halves

Beat cake mix, pudding, eggs, oil, milk and 1/4 cup bourbon until blended and smooth. Stir in almonds. Pour into a 10-inch tube pan. Bake 50 minutes at 350 degrees F.

Cool in pan on wire rack 20 minutes. Remove cake, set on rack. Prepare glaze.

Glaze: Heat 1/4 cup bourbon, butter and sugar until smooth. Brush glaze over warm cake until all is absorbed into cake. Cool completely.

To store: Cut cheesecloth to cover cake. Pour remaining 1/4 cup bourbon over cheesecloth and saturate completely. Line airtight container with cheesecloth. Wrap cake in cloth. Store tightly covered in refrigerator at least 3 days. Decorate with almond slices and pecan halves before serving.