Ingredients
All purpose flour - 3 cups
Baking powder - 2 tsp
Baking soda - 1/2 tsp
Powdered sugar - 2 1/4 cups
Butter (softened) - 2 cups + 2 tbsp
Eggs (room temperature) - 3 large
Egg yolk (room temperature)- 1
Vanilla extract - 2 tsp
Lemon rind - 2 tbsp
Whipping cream - 1 cup
Fireball cinnamon whiskey - 1 1/4 cup, divided
Method
Preheat oven to 350°F. Grease a 10" bundt pan with butter and dust with flour.
In a bowl, with an electric mixer, beat 1/2 cup butter with 1 1/2 cups of sugar, at medium speed, till fluffy.
Add the eggs, egg yolk and vanilla. Continue beating till the mixture is well blended. Incorporate the lemon rind completely.
Gradually, add 3/4 cup of whiskey. The batter may look curdled.
In another bowl, mix the flour, baking soda and baking powder.
Add the dry mixture to the wet, alternating with the whipping cream, beating well after each addition.
Pour batter into the prepared pan and bake till a tester comes out clean.
Let the cake cool on a rack. Do not take it out of the pan.
Meanwhile, in a saucepan, melt the remaining butter over medium heat. Stir in 3/4 cup of sugar and 1/4 cup whiskey. Bring to a boil, stirring often. Remove from heat and let it cool for 10 minutes.
Poke the cake in multiple spots with a skewer.
Pour the butter sauce all over the cake. Let it soak for around 45 minutes, before taking the cake off the pan.
Invert the cake onto a wire rack and let it cool completely.
You can make extra butter sauce and warm it up with a dash of whiskey and pour it over each slice, just before serving.
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