Aunt Pittypat'S Pecan Pound Cake(From The Atlanta Constitution, April 12, 1989) - cooking recipe

Ingredients

1 c. solid vegetable shortening
2 1/2 c. sugar
6 eggs
3 c. sifted cake flour
1 tsp. salt
1/2 tsp. nutmeg
1 c. sour cream
1/2 c. whiskey
1 c. finely chopped pecans
Gone With the Wind Glaze

Preparation

Preheat oven to 325\u00b0.
Grease and flour a 10-inch tube pan or Bundt pan.
In large mixer bowl, beat shortening and sugar until light and fluffy; add eggs one at a time, beating until very smooth.
Sift flour, salt and nutmeg; add to sugar mixture alternately with sour cream and whiskey, beginning and ending with flour.
Beat just until well-blended; fold in pecans.
Turn into prepared pan.
Bake for 1 hour and 15 minutes or until tester inserted in center comes out clean.
Cool in pan 15 minutes, then turn out on a wire rack and finish cooling.
Pour glaze over cake. Decorate with pecan halves if desired.