Categories: Bourbon, Cake, Dessert

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
• Glaze:
• 2 1/4 cups sifted powdered sugar
• 2 tablespoons bourbon
• 2 teaspoons water

Directions

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.

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