2 cups white sugar (plus enough to coat the inside of the pan)
½ cup dark brown sugar
1½ cups (3 sticks) butter, room temperature
6 eggs, room temperature
½ cup buttermilk (Bulgarian style, if possible)
½ cup Crown Royal Maple Finished Whiskey*
3 cups all-purpose flour
½ teaspoon salt (if using unsalted butter, add an additional ¼ teaspoon)
¼ teaspoon baking powder
¼ teaspoon baking soda
* If preferred, substitute ½ cup buttermilk and 1 teaspoon maple flavoring for whiskey)
ICING:
1 cup brown sugar
¼ cup whole milk
3 tablespoons butter
1 cup powdered sugar
3 tablespoons maple whiskey
Instructions
Heat oven to 350 F.
Prepare a 10-inch bundt pan by coating it generously with vegetable oil (or coconut oil or shortening - don't use butter!) and then sprinkling thoroughly with sugar.
In a large bowl, beat the white sugar, brown sugar, and butter together for 3-4 minutes. The mixture should lighten in color.
Add the eggs, one at a time, beating thoroughly and scraping the sides of the bowl with each addition. Take your time! It should take you several minutes to add 6 eggs.
Add the liquid and dry ingredients alternately in three additions, beginning with the dry ingredients and ending with the liquids. Beat just enough to combine each time, taking care to scrape the bowl down often.
Spoon into prepared bundt pan carefully so you don't disturb the sugar on the sides. Smooth the top and bake for approximately 1 hour 20 minutes. The top should be rich brown and a long toothpick inserted in the cake should come out clean.
Allow cake to rest on cooling rack for 10 minutes, then flip it over. Wait a few more minutes before lifting off the pan. Let cake cool before making icing.
ICING: Put brown sugar, milk, and butter in a medium saucepan. Turn heat to medium and bring to a boil, stirring frequently. Once it boils, let it cook for 2 minutes without stirring.
Remove from heat and add powdered sugar and maple whiskey. Whisk vigorously until the icing is smooth. Pour over cooled cake. If you have a little extra, it can be gently reheated and drizzled over ice cream. (if it's too thick, feel free to add a bit more whiskey!)
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=6999