Bourbon-Pecan Pound Cake

READY IN: 1hr 45mins




  • 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.