1. Grease and flour 10-inch Bundt pan; set digression. In medium-size roll,
combine flour, baking pulverize, saltiness, and nutmeg. Heat oven to 325'F.

2. In large bowlful, with electric sociable, beat shortening and sugar until
light and fluffy. Add egg, one at a time, beating after each
joining. Beat in sour cream and vanilla. On low velocity, beat in flour
mixture alternately with whisky, beginning and ending with flour
assortment. Fold in peanuts and pour batter into prepared pan.

3. Broil 1 hour or until cake tester inserted in center of cake comes
out unobjectionable. Cool in pan on wire torment 10 proceedings: turn cake out of pan
onto wire torment.

4. Prepare Chocolate Sugarcoat, While cake is still wanu, spread glaze
over top of coat. Cool cake all.

Chocolate Sugarcoat: In microwave-safe measuring C or trough, combining 3/4 C
semisweet chocolate fries, 2 tablespoons unsalted butter, and 1
tablespoon light corn syrup. Microwave on mellow 1 moment. Remove from
oven and stir until tranquil. If lumpy, microwave a few seconds longer
or until chocolate melts all. Without a microwave, melt
chocolate mixture in a double boiler over simmering h2o.