this recipe

Maker’s Mark® partnered with Chef Ann Nolan and KitchenAid® to design a pound cake that delivers on the flavors of an Old Fashioned cocktail, accomplishing this with an array of spices, like clove and cinnamon, and orange zest. But, of course you can’t have an Old Fashioned without Maker’s Mark®. That’s where the bourbon toffee sauce comes in.

Preparation Time
2 hours

Cook Time
1 hour

Total Time
3 hours


  • 2-1/4 cup flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. pepper
  • 1/4 tsp. cardamom
  • 8 tbsp. butter/1 stick (room temperature)
  • 1/2 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • Zest from one orange
  • 1 tsp. vanilla
  • 1-1/4 cup of buttermilk

Maker's Mark® Toffee Sauce

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup of light corn syrup
  • 1 can sweetened condensed milk
  • 1 tbsp. pure vanilla bean paste or extract
  • Pinch of salt
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A close up image of a finished bundt cake with frosting drizzled across the top, next to a bottle of Maker's Mark.
  • Step 1
    Ready your oven and pan
    Preheat oven to 350 convection bake. Spray or butter the inside of a bundt pan.
  • Step 2
    Make flour mixture
    Sift together first 8 ingredients in a large bowl.
  • Step 3
    Mix butter and sugar
    Separately, add butter, sugar and brown sugar to a KitchenAid® Stand Mixer. Using the flat beater, cream together the ingredients for 5 minutes until light and fluffy.
  • Step 4
    Mix in eggs, orange zest and vanilla
    With the mixer on medium, add eggs, one at a time, and mix until incorporated. Add orange zest and vanilla.
  • Step 5
    Add in flour mixture
    Continue to mix the ingredients and alternately add the sifted flour mixture and buttermilk to the creamed sugar and butter to create cake batter. Beat cake batter in mixing bowl for one minute until smooth.
  • Step 6
    Place batter in oven
    Pour batter into the greased bundt pan and place in preheated oven.
  • Step 7
    Bake to perfection
    Bake for about 40–50 minutes until a toothpick comes out clean from center of cake.
  • Step 8
    Cool it down for a few minutes
    Remove pan from oven and let cool about 15–20 minutes.
  • Step 9
    Flip and plate the cake
    Invert the Bundt pan upside down onto the serving platter. Cake should release from pan. You have to remove cake from pan while it is still warm. Let the cake cool completely before adding the toffee sauce.

  • Step 1
    Start melting the butter
    Melt butter in a medium saucepan over medium heat.
  • Step 2

    Stir in sweeteners and the Maker's®

    When butter is melted halfway, stir in brown sugar, corn syrup, sweet and condensed milk and bourbon.
  • Step 3
    Let sauce thicken
    Cook and stir until sauce is no longer grainy and has thickened and is a light caramel color.
  • Step 4
    Add in vanilla
    Remove from heat and stir in vanilla.
  • Step 5
    Cover your Bundt cake in Toffee Sauce

    Pour the Maker’s Mark® Bourbon Toffee Sauce over the top of the cooled Bundt cake so the toffee sauce waterfalls down the cake.

A bottle of Maker's Mark bourbon whisky behind a tall glass with a Bourbon Bloody Mary over ice and a pickle, celery, and lime garnish. A small bowl of lime slices is to the left.

Old Fashioned Bundt Cake

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Save the sauce

Save any leftover bourbon toffee sauce. It will keep in the fridge for one month and works on ice cream and other desserts. Warm before using.
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Flame out

CAUTION: When making the sauce, don’t pour bourbon over an open flame. To be extra safe, use a measuring cup. Fire can chase back to the bottle – and to your hand – if you pour bourbon straight from the bottle.
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The pan plan

The Bundt pan turns out a great-looking cake. But not if it isn’t greased properly, including the tube. Be gentle when removing your cake from the pan. If it sticks, jiggle it and scrape the sides with an icing knife. If all else fails, let the cake sit in your cooling oven a little longer.

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