Maple-Whisky Cake

Preparation

• Cake

  • With the rack in the middle position, preheat the oven to 350°F (180 °C). Butter and flour a 10 to 12-cup (2.5 to 3 litre) Bundt pan.
  • In a bowl, combine the flour, baking powder, baking soda, salt and spices. Set aside.
  • In another bowl, whisk the egg whites with an electric mixer until soft peaks form. With the machine running, gradually add 1 cup (210 g) of the brown sugar and whisk until stiff peaks form.
  • In a third bowl, whisk the remaining brown sugar, the oil and egg yolks with an electric mixer. With the machine running on low speed, add the dry ingredients alternating with the milk. Using a whisk, delicately fold in the egg whites. Pour the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes on a wire rack before unmoulding.

• Maple and Whisky Syrup

  • Meanwhile, in a pot, bring all of the ingredients to a boil just until the sugar has dissolved.
  • Return the cake to the Bundt pan. Using a wooden skewer, poke several holes all over the cake. Pour half of the hot syrup over the cake and let sit for 15 minutes to absorb the liquid.
  • Turn the cake out onto a plate and cover with the remaining syrup in a few additions, letting the cake absorb the liquid between each addition. Let cool completely before serving. The cake is best served the next day once it has had a chance to soak up the syrup. It will keep, covered, for 5 days.