Whiskey Sour Bundt Cake Recipe
Restless Chipotle
Restless Chipotle
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  • 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. Nutrition Information Serving size: 1 slice Calories: 681 Fat: 31.4 Saturated fat: 19.2 Carbohydrates: 90 Sugar: 65.2 Sodium: 257 Fiber: 1.2 Protein: 6.9 Cholesterol: 136 3.4.3174



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