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Moist Bourbon Gingerbread Bundt Cake

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A classic gingerbread cake with the perfect balance of warm spices and sweet molasses, featuring a slight hit of bourbon in both the cake and glaze

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 cup molasses
  • 1/2 cup oil
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1/2 cup brown sugar
  • 3 tablespoons bourbon
  • 1 cup powdered sugar
  • 3 tablespoons bourbon
  • 1 tablespoon milk
  • Cocoa powder for dusting the pan

Instructions

  1. Preheat the oven to 325 degrees and spray a 9 cup bundt pan with oil
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves, and salt
  3. Whisk together the sour cream, molasses, oil, vanilla, eggs, brown sugar, and bourbon in a large bowl
  4. Slowly add the dry ingredients to the wet mixture and stir until the flour mixture has been fully incorporated
  5. Dust the bundt pan with a bit of cocoa powder (or flour) and fill the pan with the cake batter
  6. Bake for 40-45 minutes or until a knife comes out clean
  7. Let cool for 5-10 minutes, then flip the pan to remove the cake and let it finish cooling on a cooling rack
  8. Make the glaze by combining the powdered sugar, bourbon, and milk in a bowl and stir until no clumps are left
  9. Pour the glaze over the cake and serve

Notes

This cake features warm spices and molasses for depth of flavor. The bourbon adds a sophisticated note to both the cake and glaze. Dust the bundt pan with cocoa powder instead of flour for an enhanced chocolate flavor if desired.

Nutrition

Find it online: https://www.receipster.com/gingerbread-chocolate-bundt-cake/

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