Bourbon fans, here’s your new favorite cake.
Bourbon, bitters, orange, and cherry all flavor this bundt cake like the classic old-fashioned cocktail.
These mini bundt cakes are like acocktailand dessert in one.
Credit: Carson Downing
Swap equal amounts of whiskey for bourbon.
Coat six 1-cup mini fluted tube pans (or six 3 1/4-inch muffin cups) with nonstick baking spray.
In a liquid measuring cup combine the 1/3 cuporange juiceand the bourbon.
In a medium bowl whisk together flour, baking powder, baking soda, and 1 tsp.
Make Batter
In a large bowl beat the 1/3 cup butterwith a mixeron medium 30 seconds.
Add the 3/4 cup granulated sugar; beat 2 minutes.
Add egg and egg yolk, one at a time, beating well after each.
Beat in bitters and the vanilla.
Beat just until combined, scraping sides of bowl as needed.
Add 1/3 cup of the bourbon mixture and the boiling water.
Beat on low just until incorporated.
Divide batter evenly among mini bundt cake pans.
Make Syrup
Meanwhile, for syrup: In a small saucepan combine 3 Tbsp.
of the bourbon mixture with remaining 3 Tbsp.
each granulated sugar and butter.
Cook, stirring, over medium until sugar dissolves and mixture comes to a simmer.
Add Syrup and Cool
Using a toothpick, poke holes in each cake.
Slowly spoon syrup evenly over mini bundt cakes.
Cool in pans 1 hour or until cakes absorb syrup.
Remove cakes from pans.
orange juice to make drizzling consistency.
Top with cherries andorange zest.
2,000 calories a day is used for general nutrition advice.
