Pecan Pound Cake

Ingredient

1 ten-inch cake
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
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DIRECTIONS



In a large mixing bowl, cream shortening; gradually add in sugar, beating well using an electric mixer on medium speed.
Add in eggs, one at a time, beating well after each addition.
In another bowl, combine flour, baking powder, salt, and nutmeg; set aside.
In another bowl, 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.
Fold in pecans.
Pour batter into a greased/floured 10-inch tube pan.
Bake in a 325° oven for 1 hour and 10 to 15 minutes or until pick comes out clean.
Cool cake in pan on a wire rack for 10-15 minutes.
Remove cake from pan and cool completely on a wire rack.
In a bowl, combine all the glaze ingredients; stir well.
Drizzle glaze over cooled cake.