THE CAKE:
- 1 pound butter at room temperature
- 2 cups sugar
- 1 tablespoon pure vanilla extract
- 1 1/8 teaspoon pure almond extract
- 6 eggs at room temperature, divided
- 1 1/8 teaspoons salt
- 1 teaspoon baking powder
- 2 cups cake flour
THE GLAZE
- 2 cups heavy cream
- 1 ½ cups sugar
- 2 tablespoons pure vanilla extract
- 1 teaspoon salt
- ¼ cup excellent quality bourbon
- The zest of 4 large naval oranges
DIRECTIONS:
1. Preheat the oven to 325 degrees. Butter a 10-inch non-stick bundt pan.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter on medium high speed. After about two minutes—the butter should be frothy---add the sugar and continue to beat until the mixture lightens approximately 5 minutes.
Reduce the mixer speed and add the vanilla and almond extracts, and then 4 of the 6 eggs, one at a time. Do not over mix.
Whisk the flour and baking powder together and reduce the mixer speed to lowest speed. Add 1/3 of the baking powder and flour mixture, stirring until it is just combined, the second 1/3 until it’s just combined, and then the rest of the flour mixture.
Add the last 2 eggs one at a time and turn off the mixture. I know I already said this but do not overmix this batter. With a rubber spatula, transfer the batter to the prepared bundt pan and bang it on the counter three times to get rid of any excess air bubbles.
Place the bundt pan in the oven and bake the cake for 60-70 minutes until it’s golden brown and just cracked.
3. Let the cake cool on a rack for 20 minutes, and then invert it on to a cake stand with a lip ---this is important so that the glaze will not run off---to let it cool for another hour.
4. In a large heavy saucepan over medium heat, combine all the ingredients for the glaze and bring them to a boil. Turn off the heat, and let the glaze cool for 5 minutes. Pierce the cake all over with a fork. Spoon the glaze very slowly over the cake to ensure it soaks into the pierced parts and let it cool again. Do not refrigerate the cake but you can start to serve it tomorrow or at least 12 hours after you pour the glaze on if you can wait that long.