Preheat oven to 350°.

Grease and flour a 12 cup Bundt pan.

Sift together the cake flour, baking powder, and the salt, set aside.

Cream the sugar and butter until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Combine the whiskey and espresso powder in a small measuring cup or bowl, stir to dissolve the powder, if it doesn’t fully dissolve you can briefly warm the mixture in the microwave for a few seconds, be careful not get it more than just barely warm.

When dissolved, add to the butter mixture. Beat until well combined.

By hand fold in ½ of the flour mixture following by all of the buttermilk and then the remaining flour mixture alternating with buttermilk.

Fold in chopped pistachios.

Spread the batter into the prepared Bundt Pan.

Bake the cake for 55-60 minutes or until a cake tester when inserted near the center comes out clean. And it is golden brown.

Let the cake cool for 10 minutes.

Meanwhile mix together the glaze: in a small bowl or measuring cup mix together the water, ½ cup whiskey, and the powdered sugar.

When the cake has cooled 10 minutes in the pan invert onto a wire rack over a cookie sheet.

Immediately pour and brush the glaze over the hot cake, scooping any glaze that falls below back onto the cake until most of the glaze has been absorbed.

When completely cooled place the cake on a serving platter or stand

Combine the 1 cup of powdered sugar and the Irish Whiskey. Pour over the cooled cake. Sprinkle with the chopped pistachios.