Aunt Pittypat's Pecan Pound Cake

Ingredients

• Pecan Pound Cake:
• 3 cups sifted cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 cup butter, softened (unsalted)
• 2 1/2 cups sugar
• 6 large eggs (at room temperature)
• 1 cup sour cream (at room temperature)
• 1/2 cup Jack Daniel's Whiskey
• 1 cup finely chopped pecans
• Gone with the Wind Glaze:
• 2 cups confectioners' sugar
• 1 tablespoon Jack Daniel's Whiskey
• 1 to 3 tablespoons water

Directions

Preheat oven to 325 degrees. Lightly butter a 10-inch tube pan or bundt pan, making sure to butter the center tube.

In a large bowl, stir together the flour, baking powder, salt and nutmeg ... then sift the mixture.
In a large bowl, with electric mixer at medium speed, beat the butter until smooth and creamy. Gradually beat in the sugar and continue beating 3 to 4 minutes, until the mixture is light and almost white in color. One at a time, beat in the eggs, beating well after each addition and scraping down the sides of the bowl.

On low speed, gradually beat in the flour mixture, one-third at a time, alternating it with the sour cream and whiskey. Fold in the pecans.

Pour the batter into the prepared pan and bake for 70 to 75 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean. Transfer the cake in the pan to a wire rack to cool for 15 minutes. Invert the cake onto the rack and leave to cool completely.
Whisk together the glaze ingredients with enough water to make a pourable mixture. Whisk until very smooth. Pour glaze over cooled cake

Submitted 6/13/05.
Source: Cooking with Regis & Kathie Lee
Submitted By: Elaine Olson
eo1026@aol.com
Aunt Pittypat's Pecan Pound Cake