Whiskey Sour Bundt Cake.

1 Preheat oven to 350F and spray or butter a nonstick bundt pan.
2 Coat the inside of the bundt pan with a light coating of sugar.
3 Coarsely chop the Maraschino cherries - I usually just pulse them in a food processor.
4 Beat butter and cream cheese until light and fluffy.
5 Add sugars and blend well.
6 Add eggs one at a time, beating well after each.
7 Blend in the bourbon, orange juice, and 2 tablespoons juice from the lemons.
8 Sift dry ingredients into a bowl.
9 Add flour mixture and blend well being careful not to over beat the batter.
10 Add zest and cherries -- fold in.
11 Spoon into a bundt pan and bake for 1 hour and 50 minutes or until done.
Syrup
1 When the cake is almost done melt the 1/2 cup of butter in a saucepan.
2 Stir in the sugars and the bourbon.
3 Simmer, stirring, until the sugar crystals dissolve.
4 Let simmer about 2 more minutes - mixture will be a thin syrup.
Assembly
1 As soon as the cake comes out of the oven poke holes in it.
2 Carefully spoon 2/3 of the syrup over the cake allowing it to soak in.
3 Let cool for 30 minutes.
4 Carefully turn the cake out on a cake dish and brush the top and sides with the remaining syrup.
5 Dust with confectioners sugar.