Whisky Cream Cake

On the 4th day of 2008, I couldn't help to indulgent myself by making a cake with Suntory Whisky and whip cream. Yeah, tell me about the creamy, sugary, and inebriating. 8 o'clock in the morning, and a girl couldn't hold the urge to open the bottle.

1 c butter
2 c sugar
6 eggs
3 c cake flour, sifted
1 c heavy whipping cream
1/2 tsp. vanilla (optional)
3 Tbs. whisky

Instructions
Cream butter and sugar and beat until light and fluffy. Add egg one at a time and beat well. Then add cream, beat until really really smooth and liquid; add the whisky, more beating. Finally add the flour but stir gentle and don't stir too much. Baked at 165C for 40 minutes. Use a bundt pan.

It tastes warm and sweet, and the scent of liquor makes you inebriate. It's like floating in the air. The sun is shinning outside but the cake makes staying indoor worth while.