Categories: Bourbon, Cake, Dessert
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
-
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.