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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
minutes
Cook Time
1
hour
hour
50
minutes
minutes
Total Time
2
hours
hours
Servings
12
Calories
Author
Marye Audet-White
Ingredients
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
⅓
cup
bourbon
3
tablespoons
orange juice
2
Meyer lemons
zested and juiced
1
cup
coarsely chopped Maraschino cherries
Syrup
½
cup
butter
¾
cup
sugar
¼
cup
light brown sugar
⅓
cup
bourbon
Instructions
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.
Syrup
When the cake is almost done melt the ½ 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.
Assembly
As soon as the cake comes out of the oven poke holes in it.
Carefully spoon ⅔ 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.