BOURBON PECAN CAKE

2 1/2 cups granulated sugar
1 cup butter or margarine, room temperature
6 large eggs
3 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup sour cream
1/2 cup plus 1 tablespoon bourbon, divided use
1 1/2 cups coarsely chopped pecans
FOR THE GLAZE:
2 cups sifted powdered sugar
1 to 2 tablespoons water
Pecan halves (for garnish)

Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition.

Mix flour, baking powder, salt and nutmeg in medium bowl. Mix sour cream and 1/2 cup of the bourbon in small bowl.

Add 1/2 of the flour mixture at a time to butter mixture, alternating with sour cream mixture, beating well after each addition. Stir in chopped pecans. Pour batter into greased 10-inch tube or Bundt pan.

Bake in preheated 325 degree F oven until wooden pick inserted into center is withdrawn clean, 75 to 90 minutes. Cool cake in pan on wire rack 15 minutes. Remove from pan; cool completely on rack.

TO MAKE THE GLAZE:
In medium bowl, mix powdered sugar, remaining 1 tablespoon bourbon and as much of the water as needed to make smooth thick glaze.

Pour glaze on top of cake, letting it run down the sides. Garnish with pecan halves.

Makes 12-16 servings
From: Recipelink.com
Source: Recipe booklet: Country Cooking, The Best of Favorite Brand Name Recipes, December 20, 1988