The star of your holiday table will bethis lusciously spirited cake!
Recipe: Manhatten Cake FromScratch
Cake:2 (10-ounce) jars maraschino cherries4 large eggs1 tablespoon grated fresh orange zest3/4 cup Maker’s Mark bourbon2 tablespoons red (sweet) vermouth2 1/2 cups all-purpose flour2 cups granulated sugar1 teaspoon baking powder1/2 teaspoon baking soda1 1/2 teaspoon salt16 tablespoons (2 sticks or 8 ounces)butter, cut into chunks, softenedGlaze:1 cup powdered sugar2 tablespoons Maker’s Mark bourbon
Preheat oven to 350°F (175°C).
Drain cherries and reserve 6 cherriesfor garnish; roughly chop remaining cherries.
In a medium bowl, whisk together eggs,orange zest, bourbon, and vermouth until combined. Set aside.
In a large bowl, combine flour, sugar,baking powder, baking soda, and salt. Blend with an electricmixer on low speed, adding butter, 1 chunk at a time. When allbutter has been incorporated, beat at medium-low speed untilmixture is crumbly, about 30 seconds.
With mixer on low, add egg mixture ina steady stream. Scrape down the sides of the bowl, increasespeed to medium-high, and beat until batter is light and fluffy,about 2 minutes. Stir in chopped cherries.
Lightly grease or spray a non-stick Bundtpan, and pour batter evenly into pan. Bake in preheated ovenon a lower rack until a toothpick inserted into the middle ofthe cake comes out clean, about 40 to 45 minutes, rotating thepan halfway through baking. Let cool for 15 minutes in the pan.
While the cake is cooling, make the glaze.In a small bowl, mix together the glaze ingredients until smooth.
Unpan the cake onto a cookie sheet orserving platter and drizzle with glaze while cake is still slightlywarm. Garnish with reserved maraschino cherries.
Makes 10 to 12 servings.
Recipe created by the Kathy Casey FoodStudios for the National Sweet Cherries Foundation.
Recipe and photograph provided courtesyof NationalCherries.com, through ECES, Inc., Electronic ColorEditorial Services.
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