1 c. solid vegetable shortening
2 1/2 c. sugar
6 eggs
3 c. sifted cake flour
1 tsp. salt
1/2 tsp. nutmeg
1 c. sour cream
1/2 c. whiskey
1 c. finely chopped pecans
Gone With the Wind Glaze

Preheat oven to 325°. Grease and flour a 10-inch tube pan or Bundt pan. In large mixer bowl, beat shortening and sugar until light and fluffy; add eggs one at a time, beating until very smooth. Sift flour, salt and nutmeg; add to sugar mixture alternately with sour cream and whiskey, beginning and ending with flour. Beat just until well-blended; fold in pecans. Turn into prepared pan. Bake for 1 hour and 15 minutes or until tester inserted in center comes out clean. Cool in pan 15 minutes, then turn out on a wire rack and finish cooling. Pour glaze over cake. Decorate with pecan halves if desired.

2 c. confectioners sugar
1 Tbsp. whiskey
water

Mix confectioners sugar, whiskey and enough water, about 2 tablespoons, to make a pourable glaze; beat until very smooth. Pour over cake.