Recipe: Holiday Manhattan Bundt Cake With Spiked Bourbon Glaze
A recipe for Holiday Manhattan Bundt Cake With Spiked Bourbon Glaze
Makes 10-12 servings
2 jars (10-ounces each) maraschino cherries
4 large eggs
1 tablespoon grated fresh orange zest
3/4 cup bourbon
2 tablespoons sweet red vermouth
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
16 tablespoons (2 sticks) salted butter, cut into chunks, softened
1 cup powdered sugar
2 to 2 1/2 tablespoons bourbon
1. Preheat oven to 350 degrees.
2. Drain cherries and reserve 6 cherries for garnish; roughly chop remaining cherries.
3. In a medium bowl, whisk together eggs, orange zest, 3/4 cup bourbon and vermouth until combined. Set aside.
4. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Blend with an electric mixer on low speed, adding butter, 1 chunk at a time. When all butter has been incorporated, beat at medium-low speed until mixture is crumbly, about 30 seconds.
5. With mixer on low, add egg mixture in a steady stream. Scrape down the sides of the bowl, increase speed to medium-high, and beat until batter is light and fluffy, about 2 minutes. Stir in chopped cherries.
6. Lightly grease or spray a nonstick Bundt pan, and pour batter evenly into pan. Rap on counter to release any air bubbles. Bake in preheated oven on a lower rack until a toothpick inserted into the middle of the cake comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. Let cool in the pan for 15 minutes.
7. While the cake is cooling, make the glaze. In a small bowl, mix together the powdered sugar and 2 tablespoons of bourbon until smooth. (Start with 2 tablespoons bourbon and add a little more if needed.)
8. Turn the cake out onto a cookie sheet or serving platter and drizzle with glaze while cake is still slightly warm. Garnish with reserved maraschino cherries.
Copyright 2010 by Kathy Casey Food Studios® Liquid Kitchen™ (www.kathycasey.com)
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