Imagine a cake that embodies the warmth of the holidays, the spice of gingerbread, and the smooth kick of bourbon. This Moist Bourbon Gingerbread Bundt Cake is exactly that – a show-stopping dessert that’s surprisingly easy to make and guaranteed to impress. The cake itself is incredibly moist and tender, packed with aromatic spices that fill your kitchen with an irresistible aroma. The bourbon glaze adds a decadent finishing touch, complementing the gingerbread flavors with a hint of boozy sweetness. This cake is perfect for holiday gatherings, special occasions, or simply as a comforting treat on a chilly evening.
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
Preparation:
Paso 1: Preheat Oven: Preheat the oven to 350°F (175°C). Thoroughly grease and flour a bundt pan. Pay special attention to all the nooks and crannies to prevent the cake from sticking. You can also use baking spray with flour for extra insurance.
Paso 2: Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Whisking ensures that the baking soda and spices are evenly distributed, which is crucial for consistent leavening and flavor throughout the cake. Set aside.
Paso 3: Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. This process incorporates air into the batter, contributing to a lighter, more tender crumb. Add the molasses and mix well. Molasses adds moisture, sweetness, and that signature gingerbread flavor. Then, beat in the eggs one at a time, followed by the vanilla extract. Beating the eggs in one at a time ensures they emulsify properly into the batter.
Paso 4: 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. Mix until just combined. Overmixing can develop the gluten in the flour, resulting in a tough cake. The alternating addition of dry and wet ingredients helps to maintain the emulsion and prevent the batter from curdling.
Paso 5: Bake: Pour the batter into the prepared bundt pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Start checking for doneness around 50 minutes, as baking times can vary depending on your oven.
Paso 6: Cool and Invert: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Allowing the cake to cool slightly in the pan prevents it from breaking when you invert it.
Paso 7: Prepare Glaze: While the cake is cooling, prepare the bourbon glaze. In a medium saucepan, combine the bourbon, butter, and brown sugar. Bring the mixture to a boil over medium heat, stirring constantly until the sugar is dissolved and the butter is melted. Reduce the heat to low and simmer for 2-3 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat and stir in the heavy cream and vanilla extract.
Paso 8: Glaze the Cake: Let the glaze cool slightly for a few minutes before drizzling it evenly over the cooled cake. The glaze will thicken as it cools, so adjust the consistency by adding a little more cream if needed.
Why You’ll Love This Recipe
- Incredible Flavor: The combination of warm spices, rich molasses, and a hint of bourbon creates a complex and delicious flavor profile that’s perfect for the holidays.
- Moist and Tender Texture: Buttermilk and molasses are the secret ingredients to achieving a cake that’s incredibly moist and tender.
- Impressive Presentation: A bundt cake is always a showstopper, and this recipe delivers a beautiful cake that’s perfect for any occasion.
- Easy to Make: Despite its impressive appearance, this cake is surprisingly easy to make, even for novice bakers.
- Adaptable: You can easily customize this recipe to your liking by adding chopped nuts, dried fruit, or chocolate chips to the batter.
Serving Suggestions:
- Dust with Powdered Sugar: For a simple yet elegant touch, dust the cake with powdered sugar just before serving.
- Garnish with Fresh Berries: Add a pop of color and freshness by garnishing the cake with fresh berries, such as raspberries, cranberries, or blueberries.
- Serve with Whipped Cream or Ice Cream: A dollop of whipped cream or a scoop of vanilla ice cream complements the flavors of the cake beautifully.
- Pair with Coffee or Tea: This cake is the perfect accompaniment to a cup of coffee or tea.
Tips:
- Use Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature for optimal emulsification and a smooth batter.
- Don’t Overmix the Batter: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Grease and Flour the Bundt Pan Thoroughly: This is crucial for preventing the cake from sticking to the pan. You can also use baking spray with flour.
- Let the Cake Cool Completely Before Glazing: This prevents the glaze from melting too quickly.
- Adjust the Bourbon to Your Taste: If you prefer a less boozy flavor, you can reduce the amount of bourbon in the cake and glaze.
Preparation Time: 20 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Nutrition Information (per serving, approximate):
- Calories: 450
- Protein: 5g
- Sodium: 250mg
Conclusion
This Moist Bourbon Gingerbread Bundt Cake is a delightful twist on a classic holiday treat. The warm spices, rich molasses, and hint of bourbon create a flavor profile that’s both comforting and sophisticated. Whether you’re baking for a special occasion or simply want to treat yourself, this cake is sure to impress. So, gather your ingredients, preheat your oven, and get ready to create a memorable dessert that will become a family favorite!
Q&A about this Recipe
Q1: Can I make this cake without bourbon? A: Absolutely! If you prefer a non-alcoholic version, you can substitute the bourbon in both the cake and the glaze with apple cider, strong coffee, or even orange juice. These alternatives will add a different flavor dimension while maintaining the moisture and richness of the cake.
Q2: Can I freeze this cake? A: Yes, this cake freezes well. Allow the cake to cool completely, then wrap it tightly in plastic wrap and then in foil. You can freeze it for up to 2-3 months. Thaw it overnight in the refrigerator before serving. It’s best to freeze the cake without the glaze; add the freshly made glaze after thawing for the best flavor and appearance.
Q3: I don’t have buttermilk. What can I use instead? A: No problem! You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and then filling the cup with milk to reach 1 cup. Let it sit for 5-10 minutes to curdle slightly before using it in the recipe.
Q4: My bundt cake always sticks to the pan. What can I do? A: Preventing a bundt cake from sticking is all about proper preparation. Make sure you grease and flour the pan very thoroughly, getting into all the nooks and crannies. Alternatively, use a baking spray that contains flour, which provides an extra layer of protection. After baking, let the cake cool in the pan for the recommended time before inverting it. If it still sticks, try gently loosening the edges with a thin knife or spatula before inverting.
Q5: Can I add nuts or dried fruit to this cake? A: Definitely! Adding chopped nuts, such as pecans or walnuts, or dried fruit, like cranberries or raisins, can add extra texture and flavor to this cake. Stir about 1 cup of your chosen additions into the batter just before pouring it into the bundt pan. Be sure to chop the nuts and dried fruit into small pieces to ensure they are evenly distributed throughout the cake.
