(Source: Baking in America by Greg Patent)
1 cup (2 sticks) unsalted butter, at room temperature
1/2 tsp salt
2 cups sugar
8 large eggs
1/4 cup brandy
1/4 cup dry Madeira or
1 tablespoon orange flower water (or
2 3/4 cups rice flour (spooned into a cup and leveled)
Confectioners' sugar for dusting
1 Adjust an oven rack to the lower third position and preheat the oven to 325 F. Butter a 10-inch Bundt pan or coat with cooking spray and dust the inside with fine bread crumbs; knock out the excess and set aside.
2 Beat the butter in a large bowl with an electric mixer on medium speed until smooth and creamy, about 1 min. Add the salt and 1/4 cup of the sugar and beat for 20-30 seconds. Beat in the remaining 1 1/2 cups sugar and 1/4 cup at a time, beating for 20-30 seconds after each addition. Beat on medium-high speed for 5 min. Beat in the eggs one at a time, beating for 1 min after each addition.
3 Combine the brandy, Madeira or sherry and orange flower water (or rosewater) in a measuring cup. On low speed, add the rice flour to the butter mixture in 3 additions, alternating with the liquid, beginning and ending with the rice flour and beating only until each addition is incorporated. Scrape the batter into the prepared pan and smooth the top.
4 Bake for 50-55 min, until the cake is golden brown and springs back when gently pressed and a toothpick inserted into the thickest part comes out clean. Cool in the pan for 20 min. Cover with a wire rack and invert. Remove the pan and cool the cake completely.
5 Transfer the cake to a cake plate. Just before serving, dust with confectioners’ sugar. Cut into thin slices with a serrated knife. Wrapped airtight, the cake keeps well at room temperature for several days; it can be frozen up to one month.