Apple Butter Pound Cake

1 1/2 cups granulated sugar
1/2 cup margarine softened
1 8 oz. pkg. cream cheese softened
2 eggs
2 cups all-purpose flour
1 cup cornmeal
1 teaspoon cinnamon
1/2 teaspoon salt optional
1 cup spiced apple butter
1 tablespoon bourbon whiskey optional
1 teaspoon vanilla
1 cup pecans chopped

GLAZE:
1 cup powdered sugar
4 teaspoons milk (4 to 5)
1 1/2 teaspoons corn syrup
1/4 teaspoon vanilla or bourbon whiskey

Heat oven to 350ºF. Grease 10-inch tube pan or 12-cup Bundt pan. In large mixer bowl, beat granulated sugar, margarine and cream cheese until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add combined flour, cornmeal, cinnamon and salt alternately with combined apple butter, whiskey and vanilla, mixing at low speed of electric mixer until well-blended. Stir in pecans. Spoon batter into prepared pan; spread evenly to edges. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack. Cool completely.

GLAZE: Combine powdered sugar, milk, corn syrup and vanilla; drizzle over cooled cake. Store tightly covered.