For Non-North Americans
340 g all-purpose flour
15 g baking powder
5 g salt
110 g butter, room temperature
365 g sugar
10 ml vanilla
3 eggs plus 2 egg whites
100 ml Irish Whiskey
80 ml oil (I used Canola)
125 ml milk
40 to 50 g chopped walnuts
Butter and flour a Bundt pan or 10 inch tube pan. Combine flour, baking powder and salt.
Beat butter until smooth. Add sugar and vanilla and beat well. Add eggs and egg whites one at a time beating 1 minute after each addition. Add dry ingredients and liquids alternately to beaten egg-butter mixture beating well after each addition. Add nuts and mix in well.
Pour into prepared pan and bake at 190 deg. C until done (about 45 to 55 minutes). Cool in pan on a cake rack for 5 minutes. Turn cake out onto cake rack and cool completely.
GLAZE
75 g butter
60 g water
105 g sugar
70 g Irish Whiskey
Melt butter in a saucepan. Stir in water and sugar. Boil for about 3 minutes, stirring constantly. Remove from heat and stir in whiskey.
Place cake (on rack) over a large plate. Pour glaze over the cake. Pour the glaze that has dripped onto the plate over the cake. Repeat until all the glaze is used. As the glaze cools and builds up, it will form a shiny glaze over the cake.