Have I mentioned my love for gingerbread? For me, it just wouldn’t be the holidays without it. In fact, I have 2 gingerbread cookies that I bake every Christmas. But gingerbread is more than just cookies…
This time, I decided to satisfy my gingerbread lust with cake, and honestly couldn’t have been more thrilled with the outcome. This cake is so moist, and dense, and intensely flavoured, just like a gingerbread should be (in my opinion). And then I decided to top it off with my Whiskey Glaze (because I’ve been looking for another use for it ever since I made Spice Cake Doughnuts).
If you do not have a bundt pan, you could try baking the batter in two 9×5 inch loaf pans (the bake time will likely change, so start checking on them at 40 minutes). However, I really encourage you to get an actual bundt pan. They have the capability of making even the most basic cake recipe a centrepiece. And are especially beneficial to those who may be less patient when it comes to cake making, as there’s no frosting and layering involved. Fancy doesn’t get much easier than this! 😉
Be sure to give yourself time to make this right. The recipe is easy but time consuming, as the cake should be wrapped and allowed to rest overnight. This gives the flavours time to mingle and balances the texture (other wise you may have crunchy edges).
Gingerbread Bundt Cake with Whiskey Glaze
Recipe Type: Dessert
Makes: One 9-inch bundt cake
- 2 1/4 cup All-Purpose Flour
- 1/4 cup Cornstarch
- 1 tsp Baking Soda
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Allspice
- 1/4 tsp Ground Cloves
- 1/2 tsp Salt
- 1 cup Hot Water
- 1 1/2 tsp Instant Coffee Granules
- 1/3 cup Grapeseed Oil (or other light tasting oil)
- 1 cup Fancy Molasses
- 1/4 cup loosely packed Light Brown Sugar
- 6 tbsp Unsweetened Applesauce
- 2 tsp Vanilla Extract
- 1/3 cup chopped Crystallized Ginger
- 1 1/2 cup Powdered Sugar
- 1 tsp Fancy Molasase
- 4 tsp Whiskey
- 4 – 6 tsp Hot Water
to make the cake:
Pre-heat oven to 350°F and thoroughly grease a 10-cup bundt pan.
Whisk together the flour, cornstarch, baking soda, ginger, cinnamon, allspice, cloves, and salt. Set aside.
Stir together the hot water and coffee granules until dissolved. Set aside.
Whisk together the oil, molasses, sugar, applesauce, and vanilla until thoroughly combined. Add the flour mixture in 3 portions, alternating with 2 portions of the coffee. Whisking until just combined. Fold in the crystallized ginger.
Pour batter into the prepared pan and bake for 45 minutes, until an inserted toothpick comes out clean.
Allow the cake to cool for 15 minutes in the pan. Invert the cake onto a wire rack and cool completely.
Tightly wrap the cake and allow to rest overnight before glazing and serving.
to make the glaze:
Whisk together the powdered sugar, molasses, whiskey, and 4 teaspoons of hot water. Add extra water as needed to achieve a desired glaze (I kept mine thick).
Drizzle over cake.