Preheat oven to 325 degrees.
Place butter in bowl of standard mixer, add 2 C. sugar, and mix on medium speed.
Add honey, continue to mix on medium speed, scrape down sides of mixer bowl.
Add eggs one at a time, mix well.
Add Jack Daniel’s Honey Liqueur.
Continue to mix on medium.
Add 1 tsp. baking powder, ½ tsp. baking soda, and ¼ tsp. salt, continue to mix.
Add flour alternately with buttermilk, scrape down sides and mix well.
Spray a fancy Bundt pan generously with Bakers Joy spray, add all but one cup of batter.
Make 2 or 3 cupcakes using the extra batter.
Bake cake for 50-55 minutes, run test, check at 50 minutes.
Bake cupcakes for 15 minutes.
Prepare butter sauce and heat for 30-40 seconds in microwave.
When cake is done, remove from oven to cool.
Poke holes in cake, pour half of the butter sauce over cake, let cool in pan.
The cupcakes are the cook’s treat! Eat those immediately!
This cake has a better texture and is easier to slice the next day.
Wrap cake in plastic, let age for a day or two, or freeze.
Invert cake on a plate, poke holes in top of cake, then glaze with the other half of the butter sauce.
12 oz. unsalted, room temperature butter
2 C. granulated sugar
6 room temperature eggs
1/4 C. Jack Daniel’s Tennessee Honey Liqueur
1/3 C. local honey
3 C. all-purpose flour
1 C. buttermilk
1 tsp. baking powder
½ tsp. baking soda
1/4 tsp. salt
2/3 C. butter
2/3 C. local honey
1/3 C. plus 3 Tbs. Jack Daniel’s Tennessee Honey Liqueur