Whiskey River Pound Cake

This is another recipe that will be going to Mary Kennedy, Author of Dead Air to make up for our troops.  I feel sure she will use the whiskey in the actual cake but I doubt she will add it to the glaze since it will be sent to the troops.  (remember, the alcohol cooks out of the whiskey that goes into the cake)

3 cups cake flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp.nutmeg
1 cup butter, softened
2 1/2 cups sugar
6 eggs, at room temp.
1 cup sour cream
1/2 cup Whiskey River whiskey (or whiskey of your choice)

Preheat oven to 325 degrees.  In a large bowl sift together flour, baking powder, salt and nutmeg.  In another large bowl, with an electric mixer at med. speed, beat the butter until smooth and creamy.  Gradually beat in the sugar and continue to beat for 3-4 minutes.  Add the eggs one at a time, beating well after each addition.  Reduce speed to low and gradually beat in about 1/3 of the flour, 1/3 of the sour cream and 1/3 of the whiskey.  Continue this until all has been added and well blended.  Pour into a tube pan or springform pan that's been sprayed with non-stick spray.  Bake 70-75 minutes.

Glaze (optional but good)

2 cups powdered sugar
3-4 Tbl. whiskey
A little water only if needed

Mix sugar and 3 Tbl. whiskey.  Add 1 more Tbl. of whiskey if needed.  Your glaze needs to be thick but still drizzle from the spoon.  If more liquid is needed, add small amounts of water (or whiskey).  After removing cake to plate, spoon glaze onto the middle of the cake and let it drizzle down the top and sides.  I put pecan halves on top for taste and decoration.

About 20 years ago I lived in Anderson, SC.  There was a bakery there that made a whiskey cake once a year, Christmas.  I've never understood why they didn't make it year round because it sold out almost as soon as it was made.  I've looked for what I thought might be their recipe and finally found one a few days ago that I believed would be close.  I have made some changes to the original recipe that I found but not many.  I didn't use pecans inside the cake itself but used them to decorate.  I also changed the whiskey to Willie Nelson's Whiskey River.  The flavor is close and oh so good.  One of my testers said it's the best cake he has eaten in years.