Bourbon-pecan Pound Cake

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• 1 cup shortening
• 2 1/2 cups sugar
• 6 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 (8 ounce) carton sour cream
• 1/2 cup bourbon
• 1 cup finely chopped pecans
• 2 1/4 cups sifted powdered sugar
• 2 tablespoons bourbon
• 2 teaspoons water

Recipe

• 1 in a large mixing bowl, cream shortening; gradually add in sugar, beating well using an electric mixer on medium speed.
• 2 add in eggs, one at a time, beating well after each addition.
• 3 in another bowl, combine flour, baking powder, salt, and nutmeg; set aside.
• 4 in another bowl, combine sour cream and bourbon; add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
• 5 mix just until blended after each addition.
• 6 fold in pecans.
• 7 pour batter into a greased/floured 10-inch tube pan.
• 8 bake in a 325° oven for 1 hour and 10 to 15 minutes or until pick comes out clean.
• 9 cool cake in pan on a wire rack for 10-15 minutes.
• 10 remove cake from pan and cool completely on a wire rack.
• 11 in a bowl, combine all the glaze ingredients; stir well.
• 12 drizzle glaze over cooled cake.