Whisky Butter Cake Recipe (but it could be any flavour!)

Cake Ingredients
750 mL (3 cups) allpurpose flour
5 mL (1 tsp) baking powder
2 mL (½ tsp) baking soda
5 mL (1 tsp) salt
500 mL (2 cups) sugar
250 mL (1 cup) butter, softened
4 large eggs
175 mL (¾ cup) buttermilk
10 mL (2 tsp) vanilla extract
60 mL (¼ cup) whiskey (or your favourite spirit)

Glaze
125 mL (½ cup) butter
250 mL (1 cup) brown sugar
10 mL (2 tsp) vanilla
30 mL (2 Tbsp) whiskey (or your favourite spirit)

Method:
Preheat the oven to 325ºF.
Grease and flour a 10cup bundt pan.
Cream together the butter and sugar.
Beat in the eggs, and vanilla.
Whisk together the flour, baking powder, baking soda, and salt.
Mix in the flour, buttermilk, and bourbon: alternate between them a little at a time.
Mix just until combined.
Pour the batter into the bundt pan and spread evenly.
Bake for 50 to 60 minutes, just until a toothpick inserted in the centre comes out clean.
While the cake is baking; make the glaze.
Melt together the butter and brown sugar; stirring until the mixture comes to a boil.
Continue cooking until the sugar is fully dissolved.
Remove from the heat and stir in the vanilla extract and whiskey.
While the cake still in the pan, poke holes all over the bottom of the cake.
Spoon about ½ of the glaze over the cake, so it soaks in through the holes.
After turning the cake out onto a plate; drizzle the rest of the glaze over the top of the cake.



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