Quick and Easy Manhattan Cake

Photo by Barb B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • Cake:

  • 2

    (10 oz.) jars maraschino cherries

  • 1

    box super moist yellow cake mix

  • 3

    eggs

  • 3/4

    cup Maker's Mark bourbon

  • 1/4

    cup red (sweet) vermouth

  • 1/3

    cup vegetable oil

  • Glaze:

  • 1

    cup powdered sugar

  • 2

    Tbsp Maker's Mark bourbon

Directions

Preheat oven to 350 degrees. Drain cherries and reserve 1/4 cup of juice and 6 cherries for garnish; roughly chop remaining cherries. Combine the cake mix, eggs, bourbon, vermouth, oil and the 1/4 cup reserved cherry juice in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop and scrape the sides of the bowl and then mix on medium speed for 2 minutes. Fold in the chopped cherries. Lightly grease or spray a non-stick Bundt pan, and pour batter evenly into pan. Bake in preheated oven on a lower rack until a toothpick inserted into the middle of the cake comes out clean, about 35-40 minutes, rotating the pan halfway through baking. Let cool for 15 minutes in the pan. While the cake is cooling, make the glaze. IOn a small bowl, mix together the glaze ingredients until smooth. Unpan the cake onto a cookie sheet or serving platter and drizzle with glaze while cake is still slightly warm. Garnish with reserved maraschino cherries.

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