3 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 (8 oz.) carton sour cream
1/2 c. bourbon
1 c. shortening
2 1/2 c. sugar
2 c. finely chopped pecans, lightly toasted

Preheat oven to 325 degrees. Grease and flour Bundt pan. Sift and then measure flour. Combine flour with baking powder, salt and nutmeg. Combine sour cream and bourbon; set aside.

Cream shortening and add sugar; continue to cream. Add eggs, one at a time. Add flour mixture and bourbon mixture, alternating the two and beginning and ending with flour mixture. Stir in pecans and pour into pan. Bake 1 hour. Remove from oven and let cool in pan for 10 minutes. Turn out onto cake plate. Drizzle bourbon glaze over cool cake, if desired.

BOURBON GLAZE:

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