Maple-Whisky Cake

Instructions

1. 1

   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.

2. 2

   In a bowl, combine the flour, baking powder, baking soda, salt and spices. Set aside.

3. 3

   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.

4. 4

   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.