Kathy Casey’s Liquid Kitchen®
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.