BAKE THE CAKE

Cup of Yum
1. Preheat oven to 325°F. Grease and flour a Bundt pan or tube pan; set aside.
2. In a large bowl, whisk or sift together the cake flour, baking powder, salt, and baking soda. Set aside.
3. In the large bowl of a stand mixer, use the paddle attachment to cream together the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition.
4. In a small bowl or large measuring cup, whisk together the buttermilk, bourbon, and vanilla extract.
5. Add about ⅓ of the flour mixture to the butter and sugar; beat on low speed just until incorporated. Mix in ½ of the buttermilk mixture. Add another ⅓ of the dry ingredients; beat on low speed until combined. Mix in the remaining buttermilk mixture, and then the remaining flour mixture. Beat on low speed just until the ingredients combine.
6. Transfer the batter to the prepared pan. Tap gently on the counter a couple of time to release any big air bubbles.
7. Bake for 60-75 minutes, or until a toothpick inserted in the center of the cake comes out clean. My cakes are done in just 60 minutes, so check your cake early.
8. Leave the cake in the pan and let cool on a wire rack for 30 minutes.

MAKE THE GLAZE

1. Combine the sugar, butter, and water in a medium saucepan. Cook over medium heat, whisking or stirring often, until the mixture is smooth, about 5-6 minutes. Remove from the heat; stir in the bourbon and vanilla extract.

GLAZE THE CAKE

1. While the cake is still in the pan, use a long wooden stick to poke holes all over.
2. Gradually pour about ½ of the glaze over the cake, allowing time for the glaze to soak into the holes.
3. Invert the cake onto a serving tray. Drizzle the remaining glaze over top.
4. Let the cake cool completely and the glaze set before slicing and serving.