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Bourbon-Pecan Pound Cake

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“From Southern Living.”
1hr 45mins
1 ten-inch cake

Ingredients Nutrition


  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.

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