Bourbon-Pecan Pound Cake

From Southern Living.

• Ready In: 1 hr 45 mins
• Yields: 1 ten-inch cake

Ingredients

• 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

Directions

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