Blood Orange Old Fashioned Cocktail Cake

Cake

Recently, the Old Fashioned Cocktail has made its way into the “libation rotation” at the Hare household. We love our cocktails, and the Old Fashioned has become a particular favorite with my husband. With the abundance of beautiful blood oranges at the grocery store, we’ve been incorporating them into a deep, dark, wintery version of this classic sip. But one can only indulge in so many cocktails. After a recent foray into yogurt cakes inspiration stuck – the Blood Orange Old Fashioned Cocktail Cake was born. Now we can have our cocktail cake and eat it too!  Valentine’s Day is a special day to me, a time to celebrate not just romantic love – but those dearest to you. Share this bittersweet cake with friends, family, and anyone you love. Thank you for the love you’ve shown P&H, and we wish you a day of warmth and love!

Bourbon Candied Oranges

1 blood orange thinly sliced (the thinner the better!)
1/2 cup sugar
1/4 cup water
2 Tablespoons bourbon

Bring sugar and water to a low simmer. Once sugar is dissolved add bourbon and orange slices, stirring gently. Cook for 10-15 minutes until the peels are softened. Gently remove orange slices to a plate and cool. Boil the remaining syrup until it is the consistency of maple syrup. Set aside.

Blood Orange Old Fashioned Cocktail Cake 

1 1/2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cardamom (optional but excellent)
1 cup sugar
3 eggs at room temperature
1 cup sugar
3 eggs at room temperature
3/4 cup plain yogurt
1/2 cup butter, browned or melted and cooled to just warm (browning is strongly recommended!)
1/4 cup freshly squeezed blood orange juice
zest of one blood orange
2 tablespoons lemon juice
1/4 cup bourbon
1/2 teaspoon vanilla
4-6 drops aromatic cocktail bitters
1/3 cup sour cherry preserves (if desired)

Preheat oven to 350 degrees. Line a loaf pan (preferably glass or shiny metal) with parchment paper. Layer Bourbon Candied Oranges on bottom of pan and partway up the sides. The more slices you use the more of a bitter edge you will have on your cake. This is definitely a matter of personal preference.
Mix together dry ingredients until incorporated.  In a large bowl mix together all wet ingredients and gently mix in dry ingredients until just incorporated but without lumps. Do not over-mix or cake will be tough.  Spoon batter into prepared and lined pan. If using cherry preserves swirl them into the batter in layers as you fill the pan – they will settle as the cake bakes. You may have a bit of extra batter depending on your pan. You can use this to bake a few extra mini loaves or muffins. Bake cake until the center is firm but lightly springy to the touch and cake is golden brown. Cool cake until it is still slightly warm. Flip cake over on a parchment lined cooling rack and allow to cool completely. Store wrapped in an airtight container in the refrigerator. Brush the cake with the reserved syrup and allow to come to room temperature or warm slightly before serving. Serve with whipped cream if desired. Cheers!

 

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