Orange Whiskey Pound Cake

Orange Whiskey Pound Cake 1 c. salted butter, softened 3 c. sugar 1 orange zested 6 large eggs 3 c. all-purpose flour 1/2 tsp. baking powder 1/2 c. heavy whipping cream 1/3 c. Whiskey 3 tbsp. fresh squeezed orange juice In a large bowl cream together the butter, sugar and orange zest until light and fluffy. Add the eggs one at a time, mixing until completely incorporated. In another bowl mix together the flour and baking powder. In a measuring cup combine the cream, whiskey and orange juice. Alternating between the wet and dry ingredients add them to the butter and egg mixture. Make sure to start and end with the dry ingredients. Thoroughly spray a bundt pan with baking spray and pour the batter into the prepared pan. Place the pan into the cold oven. Turn the oven to 325° and bake the cake for one hour and fifteen minutes without opening the door. When time is up check the cake. If done remove from the oven. If it still needs more time, let it continue to finish baking. Let the cake cool in the pan for 15 minutes and then invert onto a plate, wire rack or cake plate. Serve warm or cool completely. Notes Additional serving ideas: ice cream, whipped cream, orange zest, warmed orange marmalade