Bourbon Pecan Pound Cake

1/2 pound butter

2 1/2 cups sugar

6 egg

3 cups sifted cake flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground nutmeg

1 cup sour cream

1/2 cup bourbon

1 1/2 cups pecans coarsely chopped

2 cups sifted powdered sugar

1 tablespoon Bourbon

2 tablespoons water

Combine butter and sugar in bowl of electric mixer and blend until light and fluffy. Add eggs one at a time, beating constantly. Sift together flour, baking powder, salt, and nutmeg. Blend sour cream and bourbon. Alternately add flour and sour cream mixture to batter. Add pecans. Grease bottom and sides of tube or bundt pan. Pour in batter and bake at 325 degrees for about one hour and 30 minutes. Test cake frequently after first hour and 15 minutes for doneness.

Let cake cool in pan for 15 minutes before turning out on wire rack. To prepare glaze, combine sugar and bourbon. Stir while gradually adding water. Add only enough water to make a pourable glaze without allowing mixture to become too thin. Pour glaze over top of warm cake and let dribble down sides.