Bourbon Pecan Pound Cake

Batter:
1/2 lb butter
2-1/2 cups sugar
6 eggs
3 cups flour
2 tsp baking powder
1 tsp salt
1 tsp nutmeg
1 cup sour cream (or a little more, can be generous)
1-1/2 cups chopped pecans
1/2 cup bourbon

Glaze:
2 cips powdered sugar
1 tlbs bourbon
2 tlbs water

Makes:
	1 bundt pan / 2 large loafs / 3 foil loaf pans
	Usually double the recipe

Preheat oven to 325

Creat butter and sugar, beat until light and fluffy

Add egs one at a time, beat constantly

Blend sour cream and bourbon

Combine dry ingredients

Add SC/B and dry ing alternating to butter mix, blend well

Add pecans

Pour into prepared greased pans

Bake 1:15 or so, check for doneness with a cake tester