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Old Fashioned Cocktail Bundlettes

There's a reason why the Old Fashioned cocktail is such a classic- there is something glorious about the combination of rich bourbon, sweet cherries, and tart oranges. So let's make it into a cake because everything deserves to be cake. These little cakes are adorable for sure, but their looks pale in comparison to their taste. I made the cake to be a bit like pound cake- full of butter and vanilla but with the awesome addition of bourbon, cherry liquor and spoonfuls of orange zest. This is the kind of cake that is so good it doesn't need frosting, glaze, or icing. Simply dust with powdered sugar and garnish with fruit for a homerun, impressive, classic, fresh dessert.


Bowl #1

2 sticks (226 grams) butter, room temperature

3/4 cup (165 grams) light brown sugar

3/4 cup (165 grams) granulated sugar

1 teaspoon salt

1/2 teaspoon baking powder

Bowl #2

5 whole eggs

1/2 cup (110 grams) bourbon

1 tablespoon orange zest

1 teaspoon vanilla

1/4 cup (65 grams) cherry liquor

Bowl #3

2 1/4 cups (320 grams) all-purpose flour

On the sidelines:

Powdered sugar, for dusting

Fruit, for garnishing



Preheat the oven to 350 degrees. Grease a bundlette pan or one, large bundt pan with nonstick spray and set aside.


In the first bowl, cream together the ingredients for a few minutes.


Add the second bowl to the first bowl and continue to mix for another minute.


Add in the flour and mix until just combined but ensure that the ingredients are evenly incorporated.


Spoon into the bundlette molds or fill the large bundt pan. Bake until set- about 30 minutes for the bundlettes, longer for a large bundt pan. Remove and let cool.


Once cooled, sprinkle with powdered sugar and garnish with fruit.

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