Whiskey Cake

I enjoyed a slice of this cake on Saturday night. (Red Breast Irish Whiskey is what I prefer)

Ingredients

• 2 cups              flour
• 1 teaspoon      baking powder
• ½ teaspoon     salt
• ½ lb                 butter
• 1 2/3 cup         sugar
• 5                      eggs
• 1 teaspoon      vanilla

Preparation for Cake

Preheat oven to 325°F. Generously butter tube pan; dust with flour

Sift together the flour, baking powder and salt,

Beat the butter and sugar together. Add eggs one at a time. Add vanilla.

Slowly stir in flour mixture until incorporated.  Then pour into the tube pan.

Bake cake until tester inserted near center comes out clean, about 75 minutes. Remove from oven and prick the top. Prepare glaze.

Preparation for Glaze

• ½ cup of butter
• ½ cup of sugar
• ½ cup  whiskey

Stir sugar, butter and 1/2 cup whiskey in heavy small saucepan over medium-low heat until butter melts, sugar dissolves and syrup bubbles, about 5 minutes. Spoon the hot syrup over cake. Cool cake completely in pan. Turn cake out of pan.

Note: This can be made 2 days ahead.  Cover and store airtight at room temperature.