Shamrock Farms Irish Whiskey Eggnog Butter Cake

Cooking instructions

1. Instructions for Brown Butter 1. Heat butter in medium pot over medium-low heat, stirring occasionally to avoid burning 2. Heat until golden brown and fragrant 3. Strain through fine mesh strainer into a bowl and set aside
2. Instructions for Butter Cake Mix 1. Set oven temperature to 325 degrees. 2. Combine flour, baking powder, baking soda and salt in medium bowl; set aside 3. Combine butter and sugar into stand mixer bowl (or into a large mixing bowl to use a hand mixer) and mix on medium speed for 2-3 minutes 4. Add eggs to butter and sugar mixture, one at a time, combining completely with each yolk, scraping down between each addition 5. Add ⅓ of dry flour mixture to butter batter and mix on medium speed until combined 6. Combine vanilla paste and Shamrock Farms® Low-fat Buttermilk and stir 7. Add half of buttermilk mix to batter and mix until combined 8. Add half of the remaining flour mixture to batter and combine 9. Continue process with remaining buttermilk and flour 10. Grease a Bundt pan very well with butter; add 1 tbsp of flour to coat interior of pan and shake well to remove any excess flour 11. Add batter to pan and tap lightly on countertop, twice, to ensure even distribution 12. Bake for 50-60 minutes or until a toothpick comes out clean; place on rack on countertop to cool
3. Instructions for Irish Whiskey Eggnog Soak 1. While cake is cooling combine all the Irish Whiskey Eggnog Soak ingredients listed above for the soak in a medium saucepan and cook and stir until sugar is completely dissolved and mixture is bubbling lightly on the edges 2. Using a skewer or a fork; poke holes throughout the cooling cake on the rack 3. Spoon all of the soak evenly across the cake; allow to cool completely
4. Instructions for Garnish 1. Garnish your Irish Whiskey Eggnog Butter Cake with fresh fruit and a big scoop of vanilla bean ice cream…. Enjoy!