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1
Preheat oven to 325 degrees and position rack in center.
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2
Spread solid shortening on bottom and sides of a 9-inch (6 1/2-cup capacity) tube pan.
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3
Dust pan evenly with flour, tapping out the excess.
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4
Sift together flour, baking powder and salt.
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5
Set aside.
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6
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.
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7
Gradually add the sugar and beat until very light and creamy.
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8
Add the eggs, one at a time, beating well after each addition.
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9
Beat in the vanilla.
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10
By hand or with the mixer on lowest speed, gradually stir in the flour mixture.
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11
Blend well.
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12
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.
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13
While cake bakes, prepare whisky syrup by combining butter and sugar in a small pan.
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14
Set over low heat and stir until butter melts.
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15
Remove from heat and stir in whisky.
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16
As soon as cake is removed from the oven, set the pan on a wire rack.
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17
Use a thin skewer or cake tester to prick holes all over the cake.
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18
Pour warm syrup over the hot cake and allow it to cool completely in the pan.
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19
When it is cold, top with a plate, invert and lift off pan.
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20
Sift on confectioners' sugar.
