Whisky Caramel cake

• 3 cup self rising flour (or flour and baking soda)
• 2/3 cup heavy cream
• 1/3 cup honey whisky
• 4 eggs
• 2 tbsp vanilla
• 1 cup butter
• 2 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp salt
• 1 buttercream frosting
• 1 carmel topping

1. Mix softened butter with sugar and brown sugar until fluffy (5 minutes using a mixer or 5-10 whisk and big spoon)
2. Mix additional wet ingredients separately
3. Mix dry ingredients separately and sift
4. Fold in 1/3 of the dry ingredients until well blended
5. Mix in 1/2 of the wet mixture until blended.
6. Blend in 2nd 1/3 of dry mix.
7. Then blend in the rest of wet mixture, finally blend in final 1/3 of dry mixture
8. Pour mix into pregreased pan and bake at 350 for 25-40 depending on size of dish
9. Let cool.
10. Mix buttercream frosting and Carmel sauce until golden colored or to taste and top!
11. I added fresh sliced strawberries for a final touch.

flour, heavy cream, honey whisky, eggs, vanilla, butter, sugar, brown sugar, salt, buttercream frosting

Taken from cookpad.com/us/recipes/365124-whisky-caramel-cake (may not work)