This week, Kris Allen serves up Bourbon Pecan Pound Cake.
1/2 cup vegetable shortening
1/2 cup butter
1 1/2 cup granulated sugar
2 cups cake flour
1 1/2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup sour cream
3 Tablespoons bourbon whiskey
3/4 cup chopped pecans
2 cups confectioners sugar
3 teaspoons bourbon whiskey
3 Tablespoons water
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 degree F. oven for 55 minutes, or until cake tests done. Cool before applying glaze.
Beat sugar, whiskey and water together until smooth. Pour over cake.