I'm adapting several bundt cake recipes to make my own Bourbon Bundt cake...I've looked at recipes that call for adding the bourbon at the end of the cake mixing process, alternating with the flour mixture. I've also looked at the Baked recipe for Root Beer Bundt cake, which employs a method of melting root beer with butter in a saucepan.
So my question is: which method do you think would serve this cake better?
1. Creaming butter, sugar, eggs, etc; then alternating between adding flour mixture and bourbon
2. Melting butter and bourbon together, take off heat and add sugar, then eggs; fold in flour mixture into bourbon mixture.