Bourbon Pecan Pound Cake

From southern living.

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.

shortening, sugar, eggs, all-purpose flour, baking powder, salt, ground nutmeg, sour cream, bourbon, pecans, powdered sugar, water