Bourbon Pecan Pound Cake
Posted by: Tuddles  Sun, 8 Feb 2004, at 6:43 a.m.
 

1 cup of shortening
2 1/2 cup of sugar
6 eggs
3 cup of all-purpose flour
2 teaspoon 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 325 degrees 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.