Bourbon-Pecan Pound Cake

Directions

1. 1
   Beat shortening in a large bowl at medium speed with an electric mixer; gradually add sugar, beating well.
2. 2
   Add eggs, one at a time, beating after each addition.
3. 3
   Combine flour and next 3 ingredients.
4. 4
   Combine sour cream and bourbon; add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
5. 5
   Mix just until blended after each addition.
6. 6
   Stir in pecans.
7. 7
   Pour batter into a greased and floured 10-inch tube pan.
8. 8
   Bake at 325° for 1 hour and 10 to 15 minutes or until a wooden pick inserted near center comes out clean.
9. 9
   Cool in pan on wire rack 10 to 15 minutes; remove from pan and let cool completely on wire rack.
10. 10
    Drizzle glaze over cake, if desired.