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The holidays are a time for something very nice… and just a little bit naughty. Oh, yes, I bet you thought I forgot the fruit cake, didn’t you? No Way! I love fruitcake when it’s done to its finest. Forget those stupid, nasty, overly sweet cakes with the maligned, mass-produced citron and fluorescent cherries. — no icky sticky citron here!
Every year we turn Kathy Casey Food Studios® into our OWN holiday factory… except instead of building toys, we are baking Over 21 Fruitcakes made with Maker’s Mark! We make about 100 cakes ever year and sell them at my Dish D’lish location in Ballard (they are also available to order on line) but quantities are limited and they sell out fast! Mostly fruits and nuts, with a little spiced batter to bind them, these cakes are made with more than ten kinds of natural dried fruit, including local dried cherries and apricots, cranberries, prunes, apples and candied pears, and loads of nuts, including toasted pecans, almonds, walnuts and hazelnuts. The plump little loaves are truly chock-full of goodies. We bake up the cakes, then after it’s baked, it’s soaked and soaked and soaked… with a Maker’s Mark syrup for a little added cheer! Now that’s soooome fruitcake!
Now, if you are feeling “the baker within” this year, I’ve included a fantastic new recipe that is super d’lish! It’s a Manhattan –you can eat! We’ve taken this recipe on a few test-runs at various parties and the response has been outstanding – it’s a real crowd-pleaser! Chock full of bourbon, red vermouth and cherries – this could almost be considered Santa’s little helper cake! Go ahead and whip one up at home to bring to your next holiday party – I promise you: it won’t end up as a “regift” under YOUR tree the next year! And PS – I’ve included 2 recipes – one from scratch and one not… so no matter how busy you are there’s a Manhattan Cake for you!
You can also purchase these fruitcakes and other homemade gifts this year at my Holiday Open House on Saturday, December 12th from 11am-7pm at my Food Studios in Ballard.
Holiday Manhattan Cake
Makes 1 cake – serves about 10 – 12
Cake
2 (10 oz) jars maraschino cherries
4 large eggs
1 Tbsp. grated fresh orange zest
3/4 cup Maker’s Mark bourbon
2 Tbsp. red vermouth
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
16 Tbsp. (2 sticks) butter, cut into chunks, softened
Glaze
1 cup powdered sugar
3 Tbsp. Makers Mark bourbon
Preheat oven to 350°F.
Drain cherries and reserve 6 cherries for garnish; roughly chop remaining cherries. In a medium bowl, whisk together eggs, orange zest, bourbon, and vermouth until combined. Set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Blend with an electric mixer on low speed, adding butter, 1 chunk at a time. When all butter has been incorporated, beat at medium-low speed until mixture is crumbly, about 30 seconds. With mixer on low, add egg mixture in a steady stream. Scrape down the sides of the bowl, increase speed to medium-high, and beat until batter is light and fluffy, about 2 minutes. Stir in 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 40 – 45 minutes, rotating the pan halfway through baking. Let cool for 15 minutes in the pan. While the cake is cooling, make the glaze. In 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. © Kathy Casey Food Studios® 2009
Quick & Easy Holiday Manhattan Cake
Makes 1 cake – serves about 10 – 12
2 (10 oz) jars maraschino cherries
1 box (18.25 oz) super-moist yellow cake mix
3 eggs
3/4 cup Maker’s Mark bourbon
1/4 cup red vermouth
1/3 cup vegetable oil
Glaze
1 cup powdered sugar
3 Tbsp Maker’s Mark bourbon
Preheat oven to 350°F.
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. In 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.
© Kathy Casey Food Studios® 2009
