The holidays are a time for something very nice… and just a little bit naughty. If you are feeling “the baker within” this year, Kathy Casey’s  fantastic new “Over 21″ fruit cake recipe  is super d’lish!  It’s a Manhattan –you can eat! 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. Kathy has 2 recipes to try – one from scratch and one not… so no matter how busy you are there’s a Manhattan Cake for you!

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