Ingredients: 1 cup of shortening 2 1/2 cup of sugar 6 eggs 3 cup of all-purpose flour 2 teaspoon of baking powder 1/2 teaspoon of salt 1/2 teaspoon of ground nutmeg One 8 ounce carton of sour cream 1/2 cup of bourbon 1 cup of finely chopped pecans Glaze (optional) Directions:Beat shortening in a large bowl at medium speed of an electric mixer; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine the 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 degrees 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. |