Indulge in the ultimate holiday treat with this Moist Bourbon Gingerbread Bundt Cake. This rich and flavorful cake combines the warmth of spices with a hint of bourbon, creating a perfect dessert for festive gatherings and cozy winter nights. With its moist texture and aromatic spices, it’s sure to become a seasonal favorite.
Ingredients:
For the Cake:
2½ cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup unsalted butter, softened
½ teaspoon salt
1 cup granulated sugar
1 cup molasses
3 large eggs
1 teaspoon vanilla extract
½ cup bourbon
1 cup buttermilk
For the Bourbon Glaze:
¼ cup bourbon
¼ cup unsalted butter
½ cup brown sugar, packed
¼ cup heavy cream
1 teaspoon vanilla extract
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure easy release of the cake.
Prepare the Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside for later use.
Mix the Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the molasses and mix until well combined. Beat in the eggs one at a time, then incorporate the vanilla extract.
Combine and Mix: Gradually add the dry ingredients to the wet mixture, alternating with the bourbon and buttermilk. Begin and end with the dry ingredients, mixing just until combined.
Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Bourbon Glaze: In a small saucepan, combine bourbon, butter, and brown sugar. Bring to a boil over medium heat, stirring constantly. Reduce the heat and simmer for 2-3 minutes. Remove from heat and stir in the heavy cream and vanilla extract. Allow the glaze to cool slightly before drizzling over the cooled cake.
Serving Tips:
Cool Completely: Ensure the cake has cooled completely before serving. This helps the flavors to fully develop and prevents the glaze from melting too quickly.
Glaze Just Before Serving: Drizzle the bourbon glaze over the cake just before serving to keep it looking fresh and appealing. If you prefer, you can also serve the glaze on the side for guests to add as desired.
Garnish for Extra Flair: Consider garnishing the cake with a sprinkle of powdered sugar or a few candied ginger pieces for a festive touch.
Pair with Beverages: This cake pairs wonderfully with a cup of coffee, hot cocoa, or even a glass of dessert wine or bourbon, enhancing the overall flavor experience.
Storage Tips:
Room Temperature: Store the cake at room temperature if you plan to eat it within 2-3 days. Place it in an airtight container or cover it with plastic wrap to keep it fresh.
Refrigeration: If you need to store the cake for a longer period, refrigerate it. Wrap the cake tightly in plastic wrap or aluminum foil, or place it in an airtight container to prevent it from drying out. It will keep well for up to a week in the refrigerator.
Freezing: For longer storage, freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Label it with the date and freeze for up to 3 months. To thaw, place the cake in the refrigerator overnight before serving.
Reheat with Care: If you prefer the cake warm, reheat individual slices in the microwave for a few seconds. Alternatively, you can warm slices in an oven preheated to 300°F (150°C) for about 10 minutes.
Related Recipes:
- Homemade Gingerbread Hot Chocolate with Bourbon
- Gooey Bourbon Pecan Pie Brownies
- Bourbon Caramel Cheesecake
FAQs:
Can I substitute the bourbon in this recipe?
Yes, you can substitute the bourbon with an equal amount of apple cider, orange juice, or even strong coffee if you prefer not to use alcohol. However, using bourbon will provide the distinctive flavor that complements the spices in the cake.
How can I make this Moist Bourbon Gingerbread Bundt Cake ahead of time?
You can bake the cake up to 3 days in advance and store it at room temperature in an airtight container. If you need to make it even further ahead, you can freeze the cake for up to 3 months. Just be sure to wrap it well to prevent freezer burn. Allow it to thaw in the refrigerator before serving and apply the glaze just before serving for the best results.
What can I use instead of buttermilk if I don’t have any on hand?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes until it thickens slightly. Alternatively, you can use plain yogurt or sour cream as a substitute for buttermilk.
How can I ensure my bundt cake comes out of the pan easily?
To ensure your bundt cake releases easily from the pan, thoroughly grease and flour the pan before adding the batter. You can use a non-stick spray with flour or butter and flour the pan manually. Additionally, allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack. If the cake is still stuck, gently tap the pan or use a silicone spatula to loosen the edges.
Conclusion:
This Moist Bourbon Gingerbread Bundt Cake not only looks stunning but also offers a delightful blend of flavors that make it a standout dessert. The bourbon glaze adds a final touch of sophistication, making this cake a memorable centerpiece for your holiday table. Enjoy the rich, spiced flavor and moist texture that will leave everyone asking for seconds!
📖 Recipe:
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Moist Bourbon Gingerbread Bundt Cake
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
Description
Indulge in the ultimate holiday dessert with this Moist Bourbon Gingerbread Bundt Cake. Infused with the rich flavors of bourbon and aromatic spices, this cake offers a deliciously moist texture that’s perfect for festive celebrations. With its warm spices and decadent bourbon glaze, this gingerbread bundt cake will become a cherished seasonal favorite.
Ingredients
For the Cake:
2½ cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup molasses
3 large eggs
1 teaspoon vanilla extract
½ cup bourbon
1 cup buttermilk
For the Bourbon Glaze:
¼ cup bourbon
¼ cup unsalted butter
½ cup brown sugar, packed
¼ cup heavy cream
1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, beat butter and sugar until light and fluffy. Add molasses, mix well, then beat in eggs one at a time and vanilla extract.
- Combine and Mix: Gradually add dry ingredients to the wet mixture, alternating with bourbon and buttermilk. Mix until just combined.
- Bake: Pour batter into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack.
- Prepare Glaze: In a saucepan, combine bourbon, butter, and brown sugar. Boil, stirring, then simmer for 2-3 minutes. Stir in cream and vanilla. Let cool slightly before drizzling over the cake.
Notes
For a non-alcoholic version, substitute bourbon with apple cider or strong coffee.
Ensure the cake cools completely before drizzling with glaze to prevent it from melting too quickly.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 400 kcal per serving
