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1/2 cup butter
4 eggs
1 1/2 cup granulated sugar
3/4 cup chopped pecans
2 cups cake flour
Glaze:
1 1/2 tsp Clabber Girl Baking Powder
2 cups powdered sugar
1/2 tsp salt
3 tsp bourbon whiskey
1/4 tsp Clabber Girl Baking Soda
3 tbsp water
1/3 cup sour cream
1/2 cup vegetable shortening
3 tbsp bourbon whiskey
In a large bowl, cream together shortening, butter and sugar until smooth; set aside. In a medium bowl, sift together flour, Clabber Girl Baking Powder, salt and soda. Add to creamed mixture. Mix on low speed 1 minute. Add sour cream and whiskey. Add eggs and beat on medium speed 2 minutes; mix in pecans. Pour batter into greased 9-inch tube pan, or 9 x 5 x 3-inch loaf pan. Bake in 350 F oven for 55 minutes, or until a toothpick inserted in the middle comes out clean. Cool before applying glaze. GLAZE: Beat sugar, whiskey and water together until smooth. Pour over cake.
1/2 cup butter
4 eggs
1 1/2 cup granulated sugar
3/4 cup chopped pecans
2 cups cake flour
Glaze:
1 1/2 tsp Clabber Girl Baking Powder
2 cups powdered sugar
1/2 tsp salt
3 tsp bourbon whiskey
1/4 tsp Clabber Girl Baking Soda
3 tbsp water
1/3 cup sour cream
1/2 cup vegetable shortening
3 tbsp bourbon whiskey
In a large bowl, cream together shortening, butter and sugar until smooth; set aside. In a medium bowl, sift together flour, Clabber Girl Baking Powder, salt and soda. Add to creamed mixture. Mix on low speed 1 minute. Add sour cream and whiskey. Add eggs and beat on medium speed 2 minutes; mix in pecans. Pour batter into greased 9-inch tube pan, or 9 x 5 x 3-inch loaf pan. Bake in 350 F oven for 55 minutes, or until a toothpick inserted in the middle comes out clean. Cool before applying glaze. GLAZE: Beat sugar, whiskey and water together until smooth. Pour over cake.