The star of your holiday table will bethis luscious cake!
Recipe: Quick and Easy ManhattenCake
Cake:2 (10-ounce) jars maraschino cherries1 (18.25-ounce) box super-moist yellowcake mix3 large eggs3/4 cup Maker’s Mark bourbon1/4 cup red (sweet) vermouth1/3 cup vegetable oilGlaze:1 cup powdered sugar2 tablespoons Maker’s Mark bourbon
Preheat oven to 350°F (175°C).
Drain cherries and reserve 1/4 cup ofjuice and 6 cherries for garnish; roughly chop remaining cherries.
Combine the cake mix, eggs, bourbon, vermouth,oil and the 1/4 cup reserved cherry juice in a large mixing bowl.Blend with an electric mixer on low speed for 30 seconds. Stopand scrape the sides of the bowl and then mix on medium speedfor 2 minutes. Fold in the chopped cherries.
Lightly grease or spray a non-stick Bundtpan, and pour batter evenly into pan.
Bake in preheated oven on a lower rackuntil a toothpick inserted into the middle of the cake comesout clean, about 35 to 40 minutes, rotating the pan halfway throughbaking. 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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