Imagine if one of your favorite cocktails could be transformed into a dessert. That was the thinking when Maker’s Mark® partnered with Chef Ann Nolan and KitchenAid® to do just that. Chef Nolan designed 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.
Notes from Chef Newman
- 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.
- 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.
- 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.