8tablespoonsunsalted butter (one stick) at room temperature
1/2cup vegetable oil
4large eggsat room temperature
1/2 cup milkat room temperature
1/2cup Irish Whiskey(I used Jameson's)
dusting of almond flouroptional
FOR THE SOAKING SYRUP:
1/4cuporange juice(from one of the oranges you zested)
FOR THE IRISH WHISKEY ORANGE BUNDT CAKE
Make sure the oven rack is positioned in the center of the oven. Preheat the oven to 350°. Prepare a 10" bundt pan by spraying liberally with vegetable spray and dusting the interior with almond flour to coat. Tap out the excess crumbs and set aside.
In a large bowl, combine the flour, sugar and brown sugar, baking powder, salt, vanilla pudding, butter and oil. Use a hand mixer (or stand mixer) to blend until well blended and mixture resembles sandy crumbs.
Beat in the milk and eggs, scraping the bowl with a rubber spatula to assure that you're incorporating everything from the bottom and sides. Add the whiskey, vanilla and orange zest and mix well.
Pour the cake into the prepared bundt pan and bake in the center of the oven for one hour or until a cake tester inserted into the cake comes out clean. Do not remove the cake from the pan.
FOR THE WHISKEY SYRUP:
In a small saucepan, combine the butter, orange juice, sugar and whiskey. Bring to a boil, stirring occasionally, until the sugar dissolves. Reduce heat to a bubbly simmer and let it cook for 5-8 minutes or until the mixture is thick and syrupy. Remove from heat.
With the cake still in the cake pan, use a wooden skewer to poke holes all over the cake. Pour the syrup over the cake in 1/4 cup increments, letting it soak in before adding more. Use all of the orange whiskey syrup. Cover with plastic wrap and let sit overnight to distribute the syrup throughout the cake.
TO SERVE IRISH WHISKEY CAKE
The next day, heat the oven to 350°. Heat the cake for 10 minutes in the oven to heat up the sticky syrup mixture to allow the cake to release from the pan. Invert the cake onto a cake plate. Serve with whipped cream if desired.