Ingredients:
• CAKE
• 1 c. unsalted butter
• 2 1/2 c. all -purpose flour
• 2 c. sugar
• 3/4 tsp. fine salt
• 2 tbsp. orange liqueur
• 1 tbsp. orange zest
• 2 tsp. pure vanilla extract
• 5 large eggs
• 1/2 c. Buttermilk
• HONEY BUTTER GLAZE
• 1/2 c. Honey
• 1/4 c. orange liqueur
• 6 tbsp. unsalted butter
• 3 tbsp. sugar
Preparation:
• Preheat oven to 325 degrees F. Butter and flour a 10-cup Bundt pan.
• Beat butter on medium speed with an electric mixer until light and fluffy, 2 to 3 minutes.
• Gradually beat in sugar and salt until light and fluffy, 1 to 2 minutes. Beat in orange liqueur, orange zest, and vanilla.
• Reduce mixer speed to low and add eggs, one at a time, beating just until blended after each addition.
• Add flour alternately with buttermilk, beginning and ending with flour, beating just until blended after each addition.
• Spoon batter into the prepared pan. Gently tap pan on counter a few times to remove any air bubbles.
• Bake, rotating pan once, until a long wooden pick inserted in center comes out clean, 1 hour to 1 hour and 5 minutes.
• During last 10 minutes of baking, prepare Honey Butter Glaze. Spoon two-thirds of warm glaze over cake in pan, allowing glaze to soak in between spoonfuls.
• Cool completely in pan on a wire rack. Invert onto cooling rack. Warm remaining glaze and gradually brush outsides of cake. Garnish with orange zest.
• For the Honey Butter Glaze: bring the honey, orange liqueur, unsalted butter, and sugar to a boil in a saucepan over medium heat, stirring often, until the sugar is dissolved. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 2 minutes.
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