Orange and Whiskey Cake

Cake:
2 cups + 2 tablespoons (300g) all purpose flour
1 tablespoon corn starch
2 ¼ teaspoons baking powder
1/8 teaspoon table salt
¾ cup (170g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
finely grated zest of 2 large oranges
4 large eggs
½ teaspoon vanilla extract
½ cup (120ml) freshly squeezed orange juice
2 tablespoons whiskey

Glaze:
3 tablespoons (42g) unsalted butter, chopped
3 tablespoons granulated sugar
1 tablespoon whiskey
1 tablespoon freshly squeezed orange juice

Preheat the oven to 180°C/350°F. Generously butter a 10-cup capacity Bundt pan, flour it then remove the excess flour.
In a medium bowl, sift together the flour, corn starch, baking powder and salt. Set aside.
In the large bowl of an electric mixer, cream the butter until soft. Gradually add the sugar and beat until the mixture is light and fluffy. Next, beat in the orange zest and vanilla. Add the eggs one at a time, beating well between each addition. Scrape the sides of the bowl occasionally. On low speed, alternatively the flour mixture in three additions and the orange juice in two additions, beginning and ending with the dry ingredients. Mix in the whiskey.
Transfer the batter to the prepared pan and smooth the top. Bake the cake for 45-50 minutes or until golden and risen and a skewer inserted into the center of the cake comes out clean.
Cool in the pan over a wire rack for 10 minutes – in the meantime, make the glaze: combine all the ingredients in a small heavy saucepan and cook over low heat, stirring, until butter is melted and sugar is dissolved. Remove from the heat.
Carefully unmold the cake onto the rack. Brush the cake generously with the hot syrup. Cool completely before slicing and serving.

Serves 10-12