1 1/4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

1 1/2 cups (3 sticks) unsalted butter, at room temperature

3 cups firmly packed light brown sugar

1/2 cup granulated sugar

6 eggs plus 2 extra yolks

1 1/2 teaspoons vanilla extract

1/4 cup bourbon

3/4 cup milk

Confectioner's sugar (for sprinkling)

Set the oven at 350 degrees. Butter a 10-inch tube or Bundt pan, dust the pan with flour and tap out the excess. Set the pan aside.

Sift together the flour, baking powder, salt, cinnamon, nutmeg, allspice and ginger.

In the large bowl of an electric mixer, cream the butter with the brown and white sugars until the mixture is light and fluffy. Add the eggs, one by one, followed by the yolks. Stir the vanilla and bourbon into the milk.

With the mixer set on its lowest speed, add the flour mixture to the batter alternately with the milk, beginning and ending with flour. Beat just until the flour and liquids are absorbed.

Transfer the batter to the prepared pan, smooth the top and set the cake in the oven. Bake for 1 1/4 hours or until a skewer inserted into the cake comes out clean.

Cool the cake in the pan for 20 minutes, then invert it onto a rack and turn it right-side up to cool completely.

Cover the cake with a double thickness of paper towel, then a clean kitchen towel and leave it for 24 hours to mellow.

Dust it with confectioner's sugar and use a serrated-edged knife to cut it into thick slices for serving. Makes one large cake.