Old Fashioned Cocktail Cake Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">2 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">225g unsalted butter, softened</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">100g brown sugar, packed</li> <li class="ingredients-single-item">4 large eggs, room temperature</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">80ml bourbon whiskey</li> <li class="ingredients-single-item">120ml buttermilk, room temperature</li> <li class="ingredients-single-item">2 tbsp orange zest (about 2 oranges)</li> <li class="ingredients-single-item">2 tsp aromatic bitters (Angostura)</li> <li class="ingredients-single-item">100g candied cherries, chopped (or maraschino cherries, drained and chopped)</li> <li class="ingredients-single-item">For the Bourbon Syrup:</li> <li class="ingredients-single-item">60ml bourbon whiskey</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">2 tsp orange zest</li> <li class="ingredients-single-item">1 tsp aromatic bitters</li> <li class="ingredients-single-item">For the Bourbon Glaze:</li> <li class="ingredients-single-item">150g powdered sugar</li> <li class="ingredients-single-item">30ml bourbon whiskey</li> <li class="ingredients-single-item">15ml orange juice</li> <li class="ingredients-single-item">Candied orange slices and cherries, for garnish (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">25cm (10-inch) bundt pan</li> <li class="equipment-single-item">Stand mixer with paddle attachment</li> <li class="equipment-single-item">Microplane or fine grater (for zesting)</li> <li class="equipment-single-item">Pastry brush</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F). Thoroughly grease and flour a 25cm bundt pan, ensuring you get into all the crevices—this is crucial for a clean release later. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This pre-mixing ensures even distribution of leavening agents throughout the batter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In the bowl of your stand mixer fitted with the paddle attachment, cream the softened butter until smooth and lighter in color, about 1 minute. Gradually add both sugars and beat on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming creates air pockets that will help your cake rise and achieve a tender crumb. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add eggs one at a time, beating well after each addition (about 30 seconds per egg). Scrape down the sides of the bowl frequently. The mixture should appear smooth and silky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Beat in vanilla extract, bourbon, orange zest, and bitters. The mixture may look slightly curdled—this is completely normal! The alcohol's acidity is reacting with the fat in the butter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> With the mixer on low speed, add the flour mixture in three additions, alternating with two additions of buttermilk. Begin and end with flour (flour-buttermilk-flour-buttermilk-flour). Mix just until combined after each addition. Overmixing at this stage will develop gluten and result in a tough cake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Gently fold in the chopped candied cherries with a rubber spatula until evenly distributed throughout the batter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Firmly tap the pan on the counter 2-3 times to release any large air bubbles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. The cake should be golden brown and will have begun to pull away from the sides of the pan slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> While the cake bakes, prepare the bourbon syrup. In a small saucepan, combine the bourbon, sugar, orange zest, and bitters. Bring to a gentle simmer over medium heat, stirring until the sugar completely dissolves. Remove from heat and let cool slightly. The alcohol won't completely cook off, maintaining that distinctive bourbon flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> When the cake is done, allow it to cool in the pan on a wire rack for exactly 15 minutes—no more, no less. This timing is critical: too short and the cake will fall apart; too long and it may stick to the pan. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> After 15 minutes, invert the cake onto a wire rack set over a baking sheet (to catch drips). While the cake is still warm, poke the bottom (now the top) all over with a wooden skewer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Using a pastry brush, slowly brush the bourbon syrup all over the cake, allowing it to soak in between applications. Take your time with this step—you want the cake to absorb all that flavorful syrup. Let the cake cool completely, about 2 hours. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> For the bourbon glaze, whisk together powdered sugar, bourbon, and orange juice until smooth. The glaze should be thick but pourable—think warm honey consistency. Adjust with more powdered sugar or bourbon to reach the desired thickness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> Once the cake is completely cool, drizzle the glaze over the top, allowing it to cascade down the sides. For the most dramatic effect, pour in stages, letting each layer set slightly before adding more. </li> <li class="MethodStepper"> <h4 class="step-title">Step 16</h4> If desired, garnish with candied orange slices and cherries while the glaze is still wet so they adhere to the cake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 17</h4> Let the glaze set for about 20 minutes before serving. This cake actually improves with age as the flavors meld—it will be even more delicious the next day! Store covered at room temperature for up to 5 days. </li> </ol>