Bourbon-Pecan Pound Cake - cooking recipe

Ingredients

1 c. shortening
2 1/2 c. sugar
6 eggs
3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 (8 oz.) carton sour cream
1/2 c. bourbon
1 c. finely chopped pecans
Glaze (optional)

Preparation

Beat shortening in a large bowl at medium speed with an electric mixer; gradually add sugar, beating well.
Add eggs, one at a time, beating after each addition.
Combine flour and next 3 ingredients.
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.
Stir in pecans.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 325\u00b0 for 1 hour and 10 to 15 minutes or until a wooden pick inserted near center comes out clean.
Cool in pan on wire rack 10 to 15 minutes; remove from pan and let cool completely on wire rack.
Drizzle glaze over cake, if desired.