The eggs should be room temperature, the butter needs to be soft but not too soft. Make sure the sugar and eggs have to be gradually added to the butter mixture and the flour must be sifted and gently folded into the batter.
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.