Jack Daniels Pecan Pound Cake

• 1 cup sweet butter
• 1 1/2 cups sugar
• 6 eggs
• 3 cups sifted cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 cup sour cream
• 1/2 cup Jack Daniels Whiskey
• 1 cup pecans, toasted and finely chopped
• Icing
• 2 cups confectioners' sugar
• 2 -3 tablespoons Jack Daniels Whiskey
• water, as needed

1. Preheat oven to 325 degrees.
2. Mix butter and sugar. Add eggs one at a time. Add in dry ingredients, which should have been mixed together, sour cream and whiskey. Stir in pecans.
3. Turn into a greased and floured 10" tube or bundt pan. Bake at 325 degrees for 75 minutes or until a tester or toothpick comes out of the cake clean.
4. Cool the cake and pour the icing over the top. Let sit for at least one day. Keep in an airtight container or covered with plastic wrap.

sweet butter, sugar, eggs, cake flour, baking powder, salt, nutmeg, sour cream, daniels, pecans, icing, sugar, daniels, water

Taken from www.food.com/recipe/jack-daniels-pecan-pound-cake-113877 (may not work)