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WHISKEY POUND CAKE 
1 c. butter, softened
2 1/2 c. sugar
6 eggs, room temp.
3 c. sifted cake flour
1 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. sour cream
1/2 c. whiskey
1 c. finely chopped walnuts or pecans

Preheat oven to 325 degrees and flour a 10" tube or bundt pan.

Cream butter in larger mixer bowl until light and fluffy; gradually add sugar. Add eggs, one at a time, beating until very smooth. Sift flour, salt, cinnamon and nutmeg. Add flour mixture alternately with sour cream and whiskey. Beginning and ending with flour. Beat just until well blended. Fold in pecans. Turn into prepared pan. Bake until wooden pick inserted in center comes out clean; about 1 hour 15 minutes. Cool.

Completely drizzle with whiskey glaze and garnish with walnuts or pecans if desired.

WHISKEY GLAZE: Mix 2 cups of sifted confectioners' sugar, 2 tablespoons whiskey and enough water to make a pourable glaze. Beat until smooth. Drizzle over cake.

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