1 c. shortening
2 1/2 c. sugar
6 eggs
3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 (8 oz.) carton sour cream
1/2 c. bourbon
1 c. finely chopped pecans
Glaze (optional)

Beat shortening in a large bowl at medium speed of an electric mixer; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour and next 3 ingredients. 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. Stir in pecans.

Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 10 to 15 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. Drizzle glaze over cake, if desired.

Makes one 10 inch cake.

GLAZE:

2 1/4 c. sifted powdered sugar
2 tbsp. bourbon
2 tbsp. water

Combine all ingredients; stir well.

Makes 1/2 cup.