Preheat oven to 350°. Grease 12 cup bundt pan and lightly dust with flour, set aside. Mix flour, baking powder, soda, spices and salt together in bowl. Set aside. Use electric mixer to cream sugar and butter until light and fluffy, about 2 minutes. Add eggs and beat until even fluffier.
Use low speed to add flour mixture alternately with buttermilk and bourbon, mixing until well incorporated. Pour batter into prepared pan.
Bake until browned and toothpick inserted in center comes out clean, about 45 minutes. Cool cake for 10 minutes. Invert onto cooling rack to remove from pan. Place foil under rack to catch any glaze.
While cake is hot, spoon bourbon glaze evenly over top, letting it melt down sides. Can be stored at room temperature up to 3 days, covered airtight. Makes 12 servings.
Bourbon Glaze:
In a food processor, combine sugar, butter, whiskey and vanilla until smooth.
