Mothers Whisky Cake - shortening

Method

• Preheat oven to 325 degrees and position rack in center.
• Spread solid shortening on bottom and sides of a 9-inch (6 1/2-cup capacity) tube pan.
• Dust pan evenly with flour, tapping out the excess.
• Sift together flour, baking powder and salt.
• Set aside.
• In a mixing bowl with a sturdy spoon, or in an electric mixer, preferably fitted with a paddle (to avoid whipping excess air into the batter), beat the butter until soft and fluffy.
• Gradually add the sugar and beat until very light and creamy.
• Add the eggs, one at a time, beating well after each addition.
• Beat in the vanilla.
• By hand or with the mixer on lowest speed, gradually stir in the flour mixture.
• Blend well.
• Turn batter into the prepared pan and bake for 1 hour, 15 minutes, or until cake is well risen and golden on top, and a tester inserted in the center comes out clean.
• While cake bakes, prepare whisky syrup by combining butter and sugar in a small pan.
• Set over low heat and stir until butter melts.
• Remove from heat and stir in whisky.
• As soon as cake is removed from the oven, set the pan on a wire rack.
• Use a thin skewer or cake tester to prick holes all over the cake.
• Pour warm syrup over the hot cake and allow it to cool completely in the pan.
• When it is cold, top with a plate, invert and lift off pan.
• Sift on confectioners' sugar.