Manhattan Bundt Cake
By Kathy Casey
Manhattans are delicious to drink. They can also be fabulous eating! This Manhattan Bundt Cake created by Kathy Casey is testament to that. Topped with bourbon spiked glaze this is sure to impress your guests this holiday season.
How to Make a Manhattan Bundt Cake
2 (10-ounce) jars 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 – 2 1/2 tablespoons Maker’s Mark Bourbon
2 ounces Maker’s Mark Bourbon
3/4 – 1 oz sweet vermouth
Dash of Liquid Kitchen Golden Era Cocktail Bitters
Preheat an oven to 350 degrees F.
Drain cherries and reserve 6 cherries for garnish; roughly chop remaining cherries.
In a medium bowl, whisk together eggs, orange zest, 3/4 cup bourbon, and vermouth until combined. Set aside.
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.
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.
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.
While the cake is cooling, make the glaze.
In a small bowl, mix together the glaze ingredients until smooth. (Start with 2 tablespoons bourbon and add a little more if needed.)
Unpan the cake onto a cookie sheet or serving platter and drizzle with glaze while cake is still slightly warm.
Garnish with reserved maraschino cherries.
Stir with ice.
Strain into a cocktail glass.
Garnish with a maraschino cherry.