{"id":1231,"date":"2009-12-03T18:08:42","date_gmt":"2009-12-03T18:08:42","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=1231"},"modified":"2009-12-03T18:08:42","modified_gmt":"2009-12-03T18:08:42","slug":"we-love-fruitcakes-from-the-dish-dlish-over-21-to-the-holiday-manhattan-cake","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=1231","title":{"rendered":"We love Fruitcakes\u2026 from the Dish D\u2019Lish Over 21 to the Holiday Manhattan Cake"},"content":{"rendered":"

If you missed the live show on KOMO AM 1000, you can listen to it again online<\/a><\/span>.<\/em><\/p>\n

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\u2019t you? No Way! I love fruitcake when it\u2019s 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!<\/p>\n

Every year we turn Kathy Casey Food Studios\u00ae into our OWN holiday factory\u2026 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\u2019lish 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\u2019s baked, it\u2019s soaked and soaked and soaked… with a Maker\u2019s Mark syrup for a little added cheer! Now that’s soooome fruitcake!<\/p>\n

Now, if you are feeling \u201cthe baker within\u201d this year, I\u2019ve included a fantastic new recipe that is super d\u2019lish!\u00a0 It\u2019s a Manhattan –you can eat! We\u2019ve taken this recipe on a few test-runs at various parties and the response has been outstanding – it\u2019s a real crowd-pleaser! Chock full of bourbon, red vermouth and cherries \u2013 this could almost be considered Santa\u2019s little helper cake! Go ahead and whip one up at home to bring to your next holiday party \u2013 I promise you: it won\u2019t end up as a \u201cregift\u201d under YOUR tree the next year! And PS \u2013 I\u2019ve included 2 recipes \u2013 one from scratch and one not… so no matter how busy you are there\u2019s a Manhattan Cake for you!<\/p>\n

You can also purchase these fruitcakes and other homemade gifts this year at my Holiday Open House<\/a> on Saturday, December 12th from 11am-7pm at my Food Studios in Ballard.<\/p>\n

\"Manhattan_Cake_Crop_Version\"<\/p>\n

Holiday Manhattan Cake
\n<\/strong>Makes 1 cake \u2013 serves about 10 \u2013 12<\/p>\n

Cake<\/strong>
\n2 (10 oz) jars maraschino cherries
\n4 large eggs
\n1 Tbsp. grated fresh orange zest
\n3\/4 cup Maker’s Mark bourbon
\n2 Tbsp. red vermouth
\n2 1\/2 cups all-purpose flour
\n2 cups granulated sugar
\n1 tsp. baking powder
\n1\/2 tsp. baking soda
\n1 1\/2 tsp. salt
\n16 Tbsp. (2 sticks) butter, cut into chunks, softened<\/p>\n

Glaze
\n1 cup powdered sugar
\n3 Tbsp. Makers Mark\u00a0 bourbon<\/p>\n

Preheat oven to 350\u00b0F.<\/p>\n

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 \u2013 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. \u00a9 Kathy Casey Food Studios\u00ae 2009<\/p>\n

Quick & Easy Holiday Manhattan Cake<\/strong>
\nMakes 1 cake \u2013 serves about 10 \u2013 12<\/p>\n

2 (10 oz) jars maraschino cherries
\n1 box (18.25 oz) super-moist yellow cake mix
\n3 eggs
\n3\/4 cup Maker’s Mark bourbon
\n1\/4 cup red vermouth
\n1\/3 cup vegetable oil<\/p>\n

Glaze<\/strong>
\n1 cup powdered sugar
\n3 Tbsp Maker’s Mark bourbon<\/p>\n

Preheat oven to 350\u00b0F.<\/p>\n

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 \u2013 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.
\n\u00a9 Kathy Casey Food Studios\u00ae 2009<\/p>\n","protected":false},"excerpt":{"rendered":"

If you missed the live show on KOMO AM 1000, you can listen to it again online. 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\u2019t you? No Way! I love fruitcake when it\u2019s done to its […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[11862,46,795,796,11865,797,798,11857,11859],"class_list":["post-1231","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-dessert","tag-dish-dlish","tag-fruitcake","tag-holiday-cake","tag-komo-radio","tag-makers-mark","tag-manhattan-cake","tag-recent","tag-recipes"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1231","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1231"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/1231\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1231"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1231"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1231"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}