How to Make a Manhattan Bundt Cake

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.

Mini Manhattans

stir with ice

strain into a cocktail glass

garnish with a maraschino cherry