Name: Gingerbread Cake with Bourbon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2/3 cup butter; 2/3 cup light brown sugar; 2 eggs; 3 cups flour; 3 tsp baking powder; 1/2 tsp baking soda; 4 tsp ground ginger; 3 tsp ground cinnamon; 1/2 tsp ground cloves; 1 1/2 tsp allspice; 1/4 tsp salt; 2/3 cup sour cream; 3/4 cup molasses mixed with 1/4 cup hot water; 1 tsp vanilla; 1/4 cup bourbon; 2 cups heavy whipping cream,; 1 tsp vanilla; 3 -4 tbsp sugar; 3 tbsp bourbon

Ingredients

Scale

For the cake:

2/3 cup butter
2/3 cup light brown sugar
2 eggs
3 cups flour
3 tsp baking powder
1/2 tsp baking soda
4 tsp ground ginger
3 tsp ground cinnamon
1/2 tsp ground cloves
1 1/2 tsp allspice
1/4 tsp salt
2/3 cup sour cream
3/4 cup molasses mixed with 1/4 cup hot water
1 tsp vanilla
1/4 cup bourbon

For the whipped cream

2 cups heavy whipping cream,
1 tsp vanilla
3 -4 tbsp sugar
3 tbsp bourbon

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Instructions

Preheat the oven to 350 degrees and line two 9 inch cake pans with butter and parchment.
Cream the brown sugar and butter together until light and fluffy—about 3 minutes.
Whisk the flour, baking powder, baking soda, spices, and salt together in a large bowl.
Once the sugar and butter have been creamed, add the eggs one at a time.
Next, mix in the sour cream and molasses/water mixture.
Slowly mix in the flour 1/3 at a time.
Lastly, mix in the bourbon and vanilla.
Divide the batter between the two cake pans and bake 25-30 minutes or until the sponge springs back when touched and a knife comes out clean.

For the bourbon cream:

Place all the ingredients in a bowl and mix with an electric mixer until soft peaks form.

Assembly:

Once the cake has thoroughly cooled, place 1/2 of the whipped cream on top of one layer. Cover that layer with the other layer of cake and use the remaining whipped cream on the top. Create a not to deep well in the center and fill with sugared cranberries.