I recently participated in a great #BoozyBaking webinar sponsored by Maker's Mark Bourbon. They sent me a bottle of Maker's Mark along with a bunch of other goodies to make Old Fashioneds and other holiday treats. As part of the promotion, we were invited to create a recipe based on a classic cocktail.
I decided that I would see if I could make a cake with the flavor of a Whiskey Sour. I modified a recipe I found on on Fine Cooking and it turned out just as I'd hoped. The cake has a tangy flavor from the lemon zest, and the flavors of orange and Maker's Mark Bourbon in the glaze round out the impression of the cocktail on which it is based.
Maker's Mark Whiskey Sour Cake
2-1/4 cups all-purpose flour
2 cups sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1-1/2 sticks unsalted butter, softened
3/4 cup cooking oil (I used grapeseed)
2 tbsp. fresh lemon zest (about 2 lemons' worth)
1 tbsp. vanilla extract
1/2 cup fresh orange juice (strained)
1/4 cup Maker's Mark Bourbon
5 large eggs
1/2 cup frozen orange juice concentrate, thawed
1 tbsp unsalted butter, melted
2 tbsp. Maker's Mark Bourbon
1 cup powdered sugar, divided
Heat the oven to 350°F. Butter and flour a 12-cup bundt pan (I'm actually all about the Baker's Secret spray!).
For the cake:
Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer and use the paddle attachment. Add the butter and mix on low speed until crumbled and fine. Switch to the whisk attachment. With the machine running on medium speed, whisk in the oil, lemon zest, vanilla extract, orange juice and Maker's Mark. Whisk in the eggs one at a time, then increase the speed to high and whisk the batter until light, about 3 minutes, scraping the sides of the bowl if necessary. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 to 50 minutes.
For the glaze:
While the cake is baking, whisk together the orange juice concentrate, butter, Maker's Mark, and 1/2 cup of the powdered sugar. When the cake is done, set the pan on a cooling rack for 5 minutes. Take a thin skewer and poke the cake all the way through to the bottom of the pan in about 100 places. Pour 1/3 cup of the syrup over the cake and let stand for 1 hour before removing the cake from the pan. (At this point you can wrap the cake in plastic and hold for up to 3 days at room temperature.) Cover the remaining syrup with plastic and store at room temperature.
When you're ready to serve the cake, whisk the last 1/2 cup powdered sugar into the remaining syrup. Set the cake on a rack over a baking sheet and pour the glaze over the cake. Let stand for at least 10 minutes before slicing and serving.
Disclosure: While I did receive free product from Maker's Mark Bourbon, it was my choice to write this blog post and participate further in the program. My words are my own.