• Prep Time:
  • Cooking Time:
  • Serves: Serves about 10 – 12

Holiday Bundt Cake With Bourbon Glaze and Maraschino Cherries

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



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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