Ingredients
1 cup butter room temperature
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
½ cup walnuts
1/2 cup milk
½ cup Irish whiskey
For the glaze:
6 tablespoons unsalted butter
1/2 cup Irish whiskey
3/4 cup sugar
Instructions
Preheat oven to 325 degrees. Grease and flour a 12-cup bundt pan. Tap out any excess flour.
In a large mixing bowl, add butter and sugar. Beat on medium with a hand mixer until creamed.
Add the vanilla extract and the eggs one at a time. Beat each egg in before adding the next. Scrape the sides of the bowl.
In a separate bowl, add in the flour, baking powder, baking soda, and salt. Whisk to combine.
Measure out the milk and whiskey
Alternately add the flour and milk always starting and ending with the flour. I added the flour in 3 parts and the milk in 2 parts. Mix in the walnuts. Scrape down the sides and mix to combine.
Pour the batter into the prepared bundt pan. Spread it out evenly in the pan using a spatula.
Place into the oven and bake for 1 hour to 1 hour and 15 minutes or until a toothpick comes out clean. I like to check on it after 45 min.
Meanwhile, brown the remaining 6 tablespoons butter in the same sauce pan. Once browned, add the sugar and whiskey and cook 1 minute more.
When the cake comes out of the oven, poke the surface with a toothpick every inch. Slowly pour 3/4 of the whisky syrup over the cake, letting it absorb between additions, if needed. Leave the cake in the pan over night to let it take in the glaze. Turn out onto a plate. Enjoy.