This whiskey sour bundt cake can be made a couple of days ahead of time. From

Whiskey Sour Bundt Cake.

This moist, tender bundt cake is studded with maraschino cherries and soaked in bourbon and citrus for a unique, adult dessert.
Course Dessert
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings 12
Author Marye Audet


  • 3 cups flour
  • Pinch of salt
  • 1 cup butter at room temperature
  • 8 ounces cream cheese at room temperature
  • 2 cups granulated sugar
  • 1 cup light brown sugar
  • 4 eggs room temperature
  • 1/3 cup bourbon
  • 3 tablespoons orange juice
  • 2 Meyer lemons zested and juiced
  • 1 cup coarsely chopped Maraschino cherries


  • 1/2 cup butter
  • 3/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/3 cup bourbon


  • Preheat oven to 350F and spray or butter a nonstick bundt pan.
  • Coat the inside of the bundt pan with a light coating of sugar.
  • Coarsely chop the Maraschino cherries - I usually just pulse them in a food processor.
  • Beat butter and cream cheese until light and fluffy.
  • Add sugars and blend well.
  • Add eggs one at a time, beating well after each.
  • Blend in the bourbon, orange juice, and 2 tablespoons juice from the lemons.
  • Sift dry ingredients into a bowl.
  • Add flour mixture and blend well being careful not to over beat the batter.
  • Add zest and cherries -- fold in.
  • Spoon into a bundt pan and bake for 1 hour and 50 minutes or until done.


  • When the cake is almost done melt the 1/2 cup of butter in a saucepan.
  • Stir in the sugars and the bourbon.
  • Simmer, stirring, until the sugar crystals dissolve.
  • Let simmer about 2 more minutes - mixture will be a thin syrup.


  • As soon as the cake comes out of the oven poke holes in it.
  • Carefully spoon 2/3 of the syrup over the cake allowing it to soak in.
  • Let cool for 30 minutes.
  • Carefully turn the cake out on a cake dish and brush the top and sides with the remaining syrup.
  • Dust with confectioners sugar.