Holiday Pecan Pound Cake

• 1 c. solid shortening
• 6 eggs
• 2 tsp. baking powder
• 1 c. sour cream
• 1 c. finely chopped pecans
• 2 1/2 c. sugar
• 3 c. sifted flour
• 1 tsp. nutmeg
• 1/2 c. milk

1. Preheat oven to 325u0b0.
2. Grease and flour a 10-inch tube or Bundt pan.
3. In large mixer bowl, beat shortening and sugar until light and fluffy.
4. Add eggs, one at a time, beating until smooth. Meanwhile, sift flour, baking powder, salt and nutmeg.
5. Add to sugar mixture alternately with sour cream and milk, beginning and ending with flour.
6. Beat just until blended.
7. Fold in pecans.
8. Turn into prepared pan and bake 1 hour and 15 minutes, or until done. Cool in pan 15 minutes.
9. Then turn out on a wire rack and finish cooling.
10. Pour glaze over cake and decorate with pecan halves.

solid shortening, eggs, baking powder, sour cream, pecans, sugar, flour, nutmeg, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=919354 (may not work)