Recipes and Cooking Old Fashioned Mini Bundt Cakes 5.0 (1) 1 Reviews Bourbon fans, here's your new favorite cake recipe. Bourbon, bitters, orange, and cherry all flavor this bundt cake like the classic bourbon-based cocktail. By Emily Teel Emily Teel Instagram Website Emily is a senior food editor at Better Homes & Garden based in McMinnville, Oregon. She was previously the editor-in-chief of Spoonful Magazine, the food and drinks editor for Statesman Journal, and a restaurant critic at The Courier Post. She began her food career in restaurants and working for nonprofit organizations supporting sustainable agriculture and hunger-relief organizations in Pennsylvania. She is a seasoned food writer, recipe developer, and food media content creator who has contributed regularly to Serious Eats, Wine & Spirits, Kitchn, Philadelphia Magazine, Eater, and Edible Communities publications. Her writing has also appeared in USA Today, Rachael Ray Everyday, and Huffington Post Taste, among others. Learn about BHG's Editorial Process Published on September 9, 2021 Print Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 105 mins Servings: 6 Jump to Nutrition Facts Ingredients ⅓ cup orange juice ⅓ cup bourbon 1 ¼ cup all-purpose flour 1 ¼ teaspoon baking powder 1 teaspoon kosher salt ½ teaspoon baking soda ⅓ cup plus 3 tablespoons unsalted butter, softened ¾ cup plus 3 tablespoons granulated sugar 1 egg 1 egg yolk 1 teaspoon Angostura bitters ½ teaspoon vanilla ⅓ cup boiling water 1 ½ cup powdered sugar several dashes Angostura bitters 1 - 2 tablespoon orange juice 6 cocktail or maraschino cherries Orange zest, cut into wide strips with a vegetable peeler Directions Preheat oven to 350°F. Coat six 1-cup mini fluted tube pans (or six 3 1/4-inch muffin cups) with nonstick baking spray. In a liquid measuring cup combine the 1/3 cup orange juice and the bourbon. In a medium bowl whisk together flour, baking powder, baking soda, and 1 tsp. kosher salt. In a large bowl beat the 1/3 cup butter with a mixer on medium 30 seconds. Add the 3/4 cup granulated sugar; beat 2 minutes. Add egg and egg yolk, one at a time, beating well after each. Beat in bitters and the vanilla. Add flour mixture. Beat just until combined, scraping sides of bowl as needed. Add 1/3 cup of the bourbon mixture and the boiling water. Beat on low just until incorporated. Divide batter evenly among pans. Bake 20 minutes (18 to 20 minutes for the muffin cups) or until a wooden skewer comes out clean. Meanwhile, for syrup: In a small saucepan combine 3 Tbsp. of the bourbon mixture with remaining 3 Tbsp. each granulated sugar and butter. Cook, stirring, over medium until sugar dissolves and mixture comes to a simmer. Using a toothpick, poke holes in each cake. Slowly spoon syrup evenly over cakes. Cool in pans 1 hour or until cakes absorb syrup. Remove cakes from pans. For glaze: In a medium bowl combine the remaining bourbon mixture, the powdered sugar, an additional few dashes of bitters to taste, and the 1 to 2 Tbsp. orange juice to make drizzling consistency. Drizzle over cakes. Top with cherries and orange zest. Makes 6. Tips Adapted from: Peach Cordial Mini Bundt Cakes R201607 Print Nutrition Facts (per serving) 543 Calories 18g Fat 86g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 543 % Daily Value * Total Fat 18g 23% Saturated Fat 10g 50% Cholesterol 104mg 35% Sodium 411mg 18% Total Carbohydrate 86g 31% Total Sugars 64g Protein 4g Vitamin C 9.5mg 48% Calcium 80mg 6% Iron 1.6mg 9% Potassium 85mg 2% Fatty acids, total trans 1g Folate, total 61.5mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.