Side Pannel
Holiday Bundt Cake With Bourbon Glaze and Maraschino Cherries
Holiday Bundt Cake With Bourbon Glaze and Maraschino Cherries
- Recipe Submitted by Healthy Recipes on 12/21/2010
Category: Desserts, Cakes
Ingredients List
- 2 jars (10-ounce) 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 teaspoons salt
- 16 tablespoons (2 sticks) salted butter, cut into chunks, softened
- 1 teaspoon pure vanilla extract
- Glaze:
- 1 cup powdered sugar
- 2 1/2 tablespoons bourbon
Directions
Directions:
This bundt cake topped with bourbon spiked glaze is sure to impress your guests this holiday season!
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 the vanilla and the chopped cherries.
6. Lightly grease a nonstick Bundt pan, and pour the batter in it evenly. 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.
This bundt cake topped with bourbon spiked glaze is sure to impress your guests this holiday season!
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 the vanilla and the chopped cherries.
6. Lightly grease a nonstick Bundt pan, and pour the batter in it evenly. 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.
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