Bourbon Butter Cake

Ingredients

Sifted all purpose flour - 3 1/2 cups

Baking soda - 3/4 tsp

Baking powder - 1 1/4 tsp

Powdered sugar - 1 1/2 cups

Light brown sugar - 2/3 cup

Butter (room temperature) - 1 1/4 cups

Eggs (room temperature) - 5

Buttermilk (room temperature) - 1/3 cup

Bourbon - 1 1/4 cups

Glaze

Granulated sugar - 1 cup

Butter - 7 tbsp

Bourbon - 1/3 cup

Method

Cake

1. Preheat oven to 350°F . Grease a fluted bundt pan with butter and flour it lightly

2. In a medium bowl, sift together flour, baking soda and baking powder. Whisk to combine and set aside.

3. With a mixer, cream together the butter and sugar on medium high speed, till fluffy. Add the eggs, one at a time. Mix well after each addition.

4. In another bowl, combine buttermilk and bourbon. On a low speed, add the flour mixture in around 3 parts. After each addition, mix it till its barely blended. Once the last part is added, use a spatula to complete the blending.

5. Pour the batter into the prepared bundt pan. Spread it out evenly.

6. Bake until the cake turns golden brown and springs back when gently pressed with a finger.

Glaze

1. In a small saucepan over low heat, with a whisk, combine the butter, sugar and bourbon. Let the butter melt and sugar dissolve.

2. Take it off the heat, add more bourbon to taste.

3. Remove the cake from the oven and poke holes all over the top using a long skewer.

4. Pour 3/4 of the prepared glaze over the cake.

5. Let the cake cool in the pan for about 30 minutes, letting it soak in the glaze, before turning it onto a plate.

6. Brush or pour the remaining glaze over the cake.

I always make extra glaze and serve every slice, with a dash of bourbon mixed right then for a boozy punch.

The cake can be kept at room temperature for upto 5 days.