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Bourbon-Pecan Pound Cake




Source of Recipe


Internet


List of Ingredients




1 cup shortening
2 1/2 cup sugar
6 large eggs
8 oz. sour cream
1/2 cup Bourbon
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 cup pecans, finely chopped

Bourbon Glaze
2 1/4 cup powdered sugar, sifted
2 tbsp. Bourbon
2 tbsp. water

Recipe



Beat shortening @ med speed with until fluffy.
Gradually add sugar, beat at med speed 5-7 minutes
Add eggs, 1 at a time, beat just until yellow disappears.
Combine sour cream & 1/2 c. bourbon.
Combine flour & next 3 ingredients.
Add to shortening mix & alternate with sour cream mixture, begin & end with flour mix.
Mix at low speed just until blended after each addition. Stir in pecans.
Pour batter in greased & floured 10" tube pan.
Bake at 325° for 1 hour & 10-15 minutes or until tests done.
Cool in pan on wire rack 10-15 min.
Remove from pan, cool completely on wire rack.
Drizzle with glaze.

Bourbon Glaze

2-1/4 cup powdered sugar, sifted
2 tbsp. Bourbon
2 tbsp. water
Combine all ingredients, stir until smooth.