Whiskey Sour Bundt Cake. Oh Yes I Did.

Twitter is a great invention as far as I am concerned. I love chatting with y’all there and especially late in the evening the banter can get going pretty strong. One night last week it was going back and forth and Kelly from Evil Shenanigans said something about me making whiskey sours and inviting her over…I don’t drink very often…counted in terms of maybe once or twice a year if that and so I thought that was funny. I said I needed to make a whiskey sour bundt cake and all of a sudden half a dozen people were inviting themselves over for cake. It seemed to me to be a good idea to actually do it and see what happened.

So I did. Results? It was really, really good. There are some things I will do differently next time, but all in all this is awesome. One thing I will do differently is to make homemade whiskey sour base instead of buying it. I know!  I bought the mixer because I was experimenting, if you have a good whiskey sour base recipe use that. The ratio is 1/3 cup Bourbon to 2/3 cup mixer. I tried it 1/4 cup to 3/4 cup and it was a little weak. There are also two ways to add the bourbon. You can add it raw if you aren’t worried that a few molecules of alcohol will get through the heat of the oven, or you can simmer it for a few minutes to evaporate the alcohol. If you simmer be sure to cool it before using.

Please note that there were only two eggs when I took this picture…the hens were lazy. Because the liquid used is not milk I added an extra measure of butter for the fat. This made the cake absolutely moist and tender. Be sure to cool it the recommended time because it will fall apart if it is too warm.

Once the cake was done I soaked it in a simmered whiskey sour syrup. This was really good, IF you like Whiskey Sours. It probably isn’t something you are going to want to take to the church picnic, or have on a weekly basis but if you are looking for unique you may have found it here.

Whiskey Sour Bundt Cake

• 2 1/4 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 1 cup butter, room temp
• 1 cup sugar
• 3 eggs
• 1 tsp vanilla
• 1 cup whiskey sour (1/3 cup bourbon to 2/3 cup mixer)
• zest from one lemon
• 1 cup coarsely chopped maraschino cherries

1. Preheat oven to 350F and spray or butter and flour a nonstick bundt pan
2. sift dry ingredients into a bowl and set aside
3. Beat butter and sugar until light and fluffy
4. Add vanilla and then add eggs one at a time, beating well after each
5. Add flour and whiskey sour mix alternately, beating well after each addition
6. Add zest and cherries, fold in
7. Spoon into a bundt pan and bake for 50 – 60 minutes or until done
8. Allow to cool on counter for 10 minutes  and then remove from pan
9. Prick the hot cake with a fork and pour the syrup over the top
10. Dust with confectioners sugar

serves 12-16

Syrup

• 1 cup sugar
• 1/2 cup whiskey sour

Bring to a boil and simmer for 2 minutes. Remove from heat

images:marye audet