• 3 cups cake flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup butter
• 1 1/2 cups sugar
• 1/2 cup brown sugar
• 4 large eggs
• 1 cup buttermilk
• 1/3 cup bourbon

For the Bourbon Butter Glaze:

• 1 stick butter
• 3/4 cup granulated sugar
• 1/4 cup bourbon

Preheat oven to 350°F.

Butter and flour a 10-cup bundt pan or tube cake pan.

Sift flour, baking powder, baking soda, and salt. Set aside.

Cream butter and sugars together until very light and fluffy – about 5 minutes.

Add eggs, one at a time, mixing well after each addition.

Mix bourbon with buttermilk.

Add dry ingredients alternating with the buttermilk and bourbon mixture in 3 additions – starting and ending with the dry. Mix well but don’t overmix.

Spread evenly into prepared pan and bake until cake is golden brown and a pick in the center comes out clean – 45 to 55 minutes.

Remove from oven and place on rack.

Make glaze.

Place butter, sugar, and bourbon in a small sauce pan. Bring to a boil and stir until everything is syrupy.

With hot cake in pan, poke holes all over with a skewer. Slowly pour about half of the syrup over the cake, stopping to  make sure it’s getting absorbed. For bundt cake: Cool in the pan about 20 minutes and then place on cake dish and brush with remaining glaze. For tube pan: Flip out of pan onto another pan or plate and brush glaze over the bottom of the cake. Let dry about 20 minutes and then flip onto a serving plate and brush the last bit of sauce over the top.

Sprinkle with demerara sugar.