Glazed Bourbon Pecan Pound Cake

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• 1 cup butter (softened)
  Ingredient note

  Source: 1 cup butter (softened)
• 2 ½ cups granulated sugar
  Ingredient note

  Source: 2 ½ cups granulated sugar
• 6 each eggs
  Ingredient note

  Source: 6 eggs
• 3 cups all-purpose flour
  Ingredient note

  Source: 3 cups all-purpose flour
• 2 teaspoons baking powder
  Ingredient note

  Source: 2 teaspoons baking powder
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt
• ½ teaspoon ground nutmeg
  Ingredient note

  Source: ½ teaspoon ground nutmeg
• 8 ounces sour cream
  Ingredient note

  Source: 8 ounces sour cream
• ½ cup bourbon
  Ingredient note

  Source: ½ cup bourbon
• 1 ½ cups + ½ cups chopped pecans
  Ingredient note

  Source: 1 ½ cups chopped pecans; Source: ½ cups chopped pecans
• ¼ cup butter
  Ingredient note

  Source: ¼ cup butter
• ½ cup brown sugar (firmly packed)
  Ingredient note

  Source: ½ cup brown sugar (firmly packed)
• 3 tablespoons milk
  Ingredient note

  Source: 3 tablespoons milk
• 1 cup powdered sugar
  Ingredient note

  Source: 1 cup powdered sugar
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract

1. Preheat oven to 325°F. Spray a bundt pan with nonstick cooking spray.
2. Beat the butter on medium, until fluffy, about 2 minutes. Gradually mix in sugar and beat on medium 4 minutes. Add eggs, one at a time, beating after each addition until yolks disappear.
3. Whisk together flour, baking powder, salt, and nutmeg. Set aside.
4. Mix together sour cream and bourbon. Add to the butter mixture alternately with flour mixture, beginning and ending with flour mixture. Mix on low just until blended. Stir in pecans and pour batter into prepared pan.
5. Bake 1 hour and 15 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Set on a wire rack for 15 minutes to cool. Remove from pan and cool completely on rack.
6. In a heavy bottom saucepan, melt the butter. Add the brown sugar and milk and bring to a boil over medium heat. Boil for 1 minute. Remove the pan from the heat.
7. Add powdered sugar and vanilla and whisk until smooth.
8. Pour glaze over completely cooled cake and sprinkle with chopped pecans, pressing down on them gently.