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Bourbon Pecan Pound Cake


1 c shortening
2 1/2 c sugar
6 lg eggs
240 g sour cream
1/2 c bourbon
3 c flour, all-purpose
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg, ground
1 c pecans; finely chopped

BOURBON GLAZE
2 1/4 c sugar, powdered; sifted
2 tablespoon bourbon
2 tablespoon water

Yield: 1 cake (10 inch)

Beat shortening at medium speed with an electric mixer until fluffy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine sour cream and 1/2 cup bourbon. Combine flour and next 3 ingredients; add to shortening mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in pecans. Pour batter into a greased and floured 10" tube pan. Bake at 325 degrees for 1 hour and 10 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. Drizzle with Bourbon Glaze.

Bourbon GLAZE
Combine all ingredients, stirring until smooth.

Yield: 1/2 cup.




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.