Go Back

Moist Bourbon Gingerbread Bundt Cake

A delightful twist on classic gingerbread, this moist bundt cake is infused with warm spices and topped with a luxurious bourbon glaze, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
Wet Ingredients
  • ¾ cup unsalted butter (softened)
  • 1 cup brown sugar (packed)
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 cup molasses
  • 1 cup bourbon (optional for non-alcoholic version, replace with water)
  • ½ cup boiling water

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or cooking spray.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, spices, and salt until well combined.
  3. In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the eggs one by one, mixing well after each addition. Then stir in the molasses until combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the bourbon and boiling water, mixing until just combined.
  6. Pour the batter into the prepared bundt pan, smoothing out the top evenly.
Baking
  1. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack and cool completely.
Bourbon Glaze
  1. For the bourbon glaze, mix powdered sugar with bourbon and drizzle over the cake once it has cooled completely.

Notes

Replace bourbon with water or apple cider for a non-alcoholic version. Ensure all ingredients are at room temperature before mixing for optimal texture. Avoid over-mixing and let the cake cool completely before glazing.