Manhattan Cake

• Produce

  • 1 tbsp Orange, zest
  • 2 tbsp Orange peel, zest

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1 1/4 cups Brown sugar, packed
  • 1/2 cup Granulated sugar
  • 3 cups King arthur all-purpose flour, Unbleached
  • 1/2 cup Meringue, powder
  • 5/8 tsp Salt
  • 1 1/4 cups Sugar
  • 2 tsp Vanilla
  • 1/2 cup Vegetable shortening

• Drinks

  • 1/2 cup Orange juice

• Dairy

  • 40 tbsp Butter, unsalted
  • 1/4 cup Milk

• Desserts

  • 1 tbsp Maraschino cherry, juice

• Beer, Wine & Liquor

  • 1 1/4 tsp Angostura bitters
  • 2 tbsp Bourbon or rye whiskey
  • 3/8 cup Whiskey

• Liquids

  • 1 cup Water

Found on kingarthurflour.com

Description

Ingredients

• 16 tablespoons (1 cup) unsalted butter, softened
• 1 1/4 cups brown sugar, packed
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup orange juice, at room temperature
• 1/4 cup milk, at room temperature
• 1/4 cup whiskey
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1/4 teaspoon angostura bitters
• 4 large eggs
• 3 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tablespoon grated orange rind (zest)
• 2 tablespoons whiskey
• 1 tablespoon maraschino cherry juice
• 1 1/4 cups sugar
• 1/8 teaspoon salt
• 1/2 cup water
• 2 tablespoons bourbon or rye whiskey
• 1 teaspoon angostura bitters
• 1/2 cup meringue powder
• 24 tablespoons (1 1/2 cups) unsalted butter, at room temperature
• 1/2 cup vegetable shortening, or an additional 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 tablespoon freshly grated orange rind (zest)

Directions

• To make the cake: Preheat the oven to 350°F. Grease and flour two 9 round cake pans, or line with parchment circles and grease the parchment. In a large mixing bowl, beat together the butter, brown sugar, salt, and baking powder until smooth. In a large measuring cup, combine the orange juice, milk, whiskey, vanilla, orange zest, and bitters; set aside. Add the eggs to the butter mixture one at a time, beating well and scraping the sides and bottom of the bowl between additions. Add the flour mixture and the orange mixture to the butter/sugar mixture by turns, repeating until all of both are used, and scraping the sides and bottom of the bowl as you go. Beat for 1 minute at medium-high speed, then divide the batter between the prepared pans. Bake the cake for 23 to 25 minutes, until the top springs back when lightly touched in the center and the sides just begin to pull away from the edges of the pan. Remove from the oven and cool in the pans on a rack. For the whiskey soak: Combine the sugar and water in a small saucepan over medium heat. Bring to a boil, stirring until the sugar dissolves. Remove from the heat and stir in the orange zest, whiskey, and cherry juice. To make the frosting: Combine the sugar, salt, and water in a medium saucepan, and bring to a boil, stirring occasionally until the sugar dissolves. Boil for 3 to 5 minutes without further stirring, until the syrup reaches 240°F, then pour the hot syrup into the bowl of a stand mixer fitted with a whisk. Add the whisky and bitters. Sprinkle the meringue powder over the hot liquid, and whisk slowly until the powder dissolves. Increase the mixers speed to medium and beat until the mixture begins to get foamy, then turns white and increases in volume. Turn the mixers speed to high, and beat for 3 to 4 minutes, until the meringue is thick and glossy-looking. Add the butter a few tablespoons at a time with the mixer running. The mixture will thin out and look a little curdled for awhile; dont let that throw you. Keep the mixer going and add the rest of the butter. If you want more frosting or are planning to serve the cake in a warm environment, beat in the additional 1/2 cup shortening or butter. The frosting will transform itself into a smooth, silky, fluffy mass as you go. Mix in the vanilla extract and orange zest. To assemble: Turn the cake layers out of their pans and place them right side up. If the layers have a dome on the top, use a long, serrated knife to trim them to be level. Brush the cut side with 2 to 3 tablespoons of the Whiskey Soak, then flip the layer over, cut side down, on a serving plate. Brush the other side of the layer with more of the soak, and once its absorbed, spread a 3/8 thick layer of buttercream over it. Repeat the process with the second layer, placing it over the first. Spread a very thin coat of frosting over the top and on the sides of the cake; its OK if this looks messy. This is called the crumb coat. Refrigerate the cake for 30 minutes to allow the crumb coat to firm up. After you can touch the crumb coat without leaving a fingerprint, use the rest of the frosting to put a finish layer on the top and sides of the cake. Garnish with maraschino cherries and orange slices, if desired. Keep the cake chilled until 30 minutes before you wish to serve it.

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