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Bourbon Pecan Pound Cake




Source of Recipe


Internet


List of Ingredients




1 cup of shortening
2 1/2 cup of sugar
6 eggs
3 cups of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of ground nutmeg
One 8 ounce carton of sour cream
1/2 cup of bourbon
1 cup of finely chopped pecans
Glaze (optional)

Beat shortening in a large bowl at medium speed of an electric mixer; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine the flour and next 3 ingredients. Combine sour cream and bourbon; add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in pecans. Pour batter into a greased and floured 10 inch tube pan. Bake at 325ºF. for 1 hour and 10 to 15 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. Drizzle glaze over cake, if desired. Yield: one 10 inch cake.


Recipe