Manhattan Cake

2 (10 ounces each) jars maraschino cherries

1 box (18.25 ounces) super-moist yellow cake mix

3 eggs

¾ cup Maker's Mark bourbon

¼ cup red (sweet) vermouth

1/3 cup vegetable oil

Glaze:

1 cup powdered sugar

2 tablespoons Maker's Mark bourbon

Preheat oven to 350 degrees.

Drain cherries and reserve ¼ cup of juice and 6 cherries for garnish; roughly chop remaining cherries.

Combine the cake mix, eggs, bourbon, vermouth, oil and the ¼ cup reserved cherry juice in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop and scrape the sides of the bowl and then mix on medium speed for 2 minutes. Fold in the chopped cherries.

Lightly grease or spray a non-stick Bundt pan, and pour batter evenly into pan. Bake in preheated oven on a lower rack until a toothpick inserted into the middle of the cake comes out clean, about 35 to 40 minutes, rotating the pan halfway through baking. Let cool for 15 minutes in the pan.

While the cake is cooling, make the glaze. In a small bowl, mix together the glaze ingredients until smooth.

Unpan the cake onto a cookie sheet or serving platter and drizzle with glaze while cake is still slightly warm. Garnish with reserved maraschino cherries.