Bourbon-Pecan Pound Cake

Step 1

In a large mixing bowl, cream shortening; gradually add in sugar, beating well using an electric mixer on medium speed.

Step 2

Add in eggs, one at a time, beating well after each addition.

Step 3

In another bowl, combine flour, baking powder, salt, and nutmeg; set aside.

Step 4

In another bowl, combine sour cream and bourbon; add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.

Step 5

Mix just until blended after each addition.

Step 6

Fold in pecans.

Step 7

Pour batter into a greased/floured 10-inch tube pan.

Step 8

Bake in a 325° oven for 1 hour and 10 to 15 minutes or until pick comes out clean.

Step 9

Cool cake in pan on a wire rack for 10-15 minutes.

Step 10

Remove cake from pan and cool completely on a wire rack.

Step 11

In a bowl, combine all the glaze ingredients; stir well.

Step 12

Drizzle glaze over cooled cake.