Bourbon Pecan Pound Cake

Step 1

Coat 9 x 5 X 3 inch loaf pan with baking spray.

Step 2

Place rack in the middle of the oven.

Step 3

Preheat oven to 350 degrees Fahrenheit

Step 4

Place butter, shortening, and sugar in a bowl and mix on medium for 1 minute.

Step 5

In a separate bowl combine Clabber Girl Baking Powder, Clabber Girl Baking Soda and salt; mix well. Reserve one tablespoon for the pecans.

Step 6

Add dry ingredients to the butter mixture and mix on low for 1 minute.

Step 7

In a measuring cup combine sour cream, whiskey, and eggs. Add mixture to the batter and combine on medium for 1-2 minutes. Make sure to scrape the side of the bowl.

Step 8

In a small bowl coat the pecans with the reserved tablespoon of flour (this should prevent the pecans from sinking to the bottom).

Step 9

Gently fold pecans into batter.

Step 10

Pour batter into prepared pan and bake for 50-55 minutes.

Step 11

Let cake cool before glazing.

Step 12

Glaze

Step 13

Combine whiskey, water and powdered sugar until smooth. Pour over cooled cake.