Ingredients:
For the cake:
3 large eggs
1 2/3 cup sugar
2 1/2 cups flour
1 teaspoon baking powder
¾ teaspoon kosher salt
½ cup whole milk
¼ cup Bourbon
½ cup Blood Orange Olive Oil (or 1/4 cup olive oil, ¼ cup oj)
½ cup olive oil
Sweetened Whipped Cream
Cherries, optional
Instructions:
1. Preheat oven to 375 degrees. Butter a 10” deep round cake pan, fit with parchment then butter and flour parchment. Set aside.
2. Beat eggs in a large bowl with a mixer, using the whisk attachment, until frothy. Gradually add sugar and beat on high speed until mixture is pale and leaves a ribbon when you lift the whisk.
3. Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Whisk milk & oils together in a large measuring cup, and set aside.
4. Add one-third of dry ingredients, then half of wet ingredients to egg mixture, beating after each addition until smooth. Continue until all is added and stop a couple of times to scrape the bowl and incorporate all ingredients.
5. Pour batter into prepared pan and set in oven. Bake until cake pulls away from pan and a toothpick comes out clean, 30-45 minutes.
6. Using a pastry brush, liberally brush the bourbon over the cake. Let rest for 10 minutes, then remove the cake from the pan and cool on a cooling rack.
7. After cake has cooled, top with sweetened whipped cream and garnish with cherries if desired.