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  Old-Fashioned Cocktail Cake 037

What can I say? I love bourbon. A lot. That can sound misleading. What I mean is that I don’t like many types of liquors, very few, in fact, and bourbon pretty much tops the list of those I drink. I’m no Ms. Lushwell, which is how my mother used to good-naturedly refer to her women friends who indulged in a tad too much jungle juice. 

But, it’s clear that I’m fond of the amber liquid. You might have seen me infuse it with bacon and chipotle here. And maybe you even followed me on my quest for the perfect Old Fashioned cocktail here.

After purchasing a pretty fleur de lis Bundt cake pan recently, I’ve been on the lookout for a recipe to break in that pan. I wanted to try a liquor-spiked cake, and while I love a good rum cake, I was interested in something a little different.

And, that’s when I hit on flavoring a Bundt cake with my favorite cocktail – the Old Fashioned – bourbon perfumed with orange and a bit of cherry.

For the cake, I made a batter that included buttermilk and a good dose of Maker’s Mark bourbon. While a lot of the cakes I came across called for 2 cups of white sugar, I cut the sugar, and replaced some of the granulated with dark brown sugar for a deeper flavor. I ended up with a cake that was slightly dense, yet very tender and moist. Neither the cake nor the glaze ended up being overly sweet. As with most liquor-spiked cakes, this one became even more flavorful the next day.

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For the glaze, I pretty much concocted a jumbo-sized Old Fashioned, without ice, of course, and combined that with the traditional glaze triad of sugar, butter and water. I’m calling it a glaze, but it’s really more of a soaking syrup.

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And since an Old Fashioned also has that hint of orange and cherry, I added orange zest and minced maraschino cherries to the glaze.

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These offered up extra layers of flavor so that it wasn’t just a boozy cake, but one with subtle fruity overtones. I spike my maraschino cherries with whole cloves and keep them in the fridge, so that added another dimension. Plain maraschino cherries are just fine.

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If you like seriously spiked cakes, I hope you give this one a try and let me know what you think.

(Recipes found on page 2)