Bourbon Brown Sugar Pound Cake

Step 1

Preheat oven to 325F.Butter and flour a 12-cup Bundt pan or be lazy like me and use the baking spray.

Step 3

Using a stand mixer with a paddle attachment (or a large bowl with electric beaters) cream together the butter and sugars until light and fluffy, about 5 minutes.

Step 5

Add the eggs one at a time, scraping down the bowl after each addition.

Step 7

Beat in the vanilla and whiskey until all the ingredients are thoroughly combined.

Step 9

Whisk together all the dry ingredients into a medium size bowl.

Step 11

With the mixer on low speed beat in the flour mixture and buttermilk, alternatively, beginning and ending with the flour mixture.Pour the batter into the prepared pan.

Step 13

Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.

Step 15

Allow the cake to cook in the pan for 5 minutes.

Step 17

Turn cake onto a cooling rack to cool completely. Place cooling rack a top a large baking sheet.

Step 19

Butter Whiskey Syrup:

Step 21

Combine the sugar, butter, and ¼ cup water in a small saucepan and place over medium heat.

Step 23

Stir until the sugar melts, about 5 minutes.

Step 25

Remove the pan from the heat and whisk in the whiskey and salt.

Step 27

Brush the syrup over the surface of the cooled cake liberally using a pastry brush.

Step 29

Cinnamon-Sugar Coating:

Step 31

In a small bowl whisk the cinnamon, sugar, and salt together.

Step 33

Sprinkle it all over the cake.

Step 35

Transfer cake to a cake stand or plate using a cake lifter or two spatulas.

Step 37

Serve cake immediately or wrap in plastic wrap and store it at room temperature for up to 48 hours before serving.