What kind of bundt pan do I need for this recipe?

I used this 9 cup gingerbread house mold but use any 9 cup mold.

What makes this gingerbread recipe so moist?

Oil. There is a bit of water in butter that evaporates while baking and butter cakes dry out faster than oil-based cakes. Flavorless oil helps to add and keep moisture in this cake.

How long will this recipe keep?

Although best served the day of, an unglazed gingerbread cake will keep for up to 3 days in an air-tight container. Once glazed, it will keep for 1 day.

Moist Bourbon Gingerbread Bundt Cake

House shipped gingerbread bunt cake on a marble platter with cranberries

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This classic gingerbread cake has the perfect balance of warm spices and sweet molasses. A slight hit of bourbon in the cake and glaze make this cake a party all its own!

Author: pate giltner
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 1 9 cup bunt cake
Category: dessert
Method: baking
Cuisine: american

Ingredients

For the cake:

2 2/3 cup flour
3 teaspoons baking powder
1/2 teaspoon baking soda
4 teaspoons ground ginger
3 1/2 teaspoons ground cinnamon
2 teaspoons allspice
3/4 teaspoon cloves
1/2 teaspoon salt
2/3 cup sour cream
1/2 cup molasses
2/3 cup vegetable or canola oil
1 1/2 teaspoons vanilla
3 eggs
2/3 cup brown sugar
1/4 cup bourbon

For the glaze

1 cup powder sugar
3 tablespoons bourbon
1 tablespoon milk

Instructions

Preheat the oven to 325 degrees and spray a 9 cup bunt pan with oil.
In a medium bowl, whisk the flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves, and salt together.
Whisk the sour cream, molasses, oil, vanilla, eggs, brown sugar, and bourbon together in a large bowl.
Slowly add the dry ingredients to the wet and stir until the flour mixture has been fully incorporated.
Dust the bundt pan with a bit of cocoa powder (or flour) and fill the pan with the cake batter.
Bake for 40-45 minutes or until a knife comes out clean.
Let cool for 5-10 minutes, and then flip the pan to remove the cake and let it finish cooling on a cooling rack.
Make the glaze by combining the powdered sugar, bourbon, and milk in a bowl and stir until no clumps are left.
Pour the glaze over the cake and serve!

Notes

Fully whisk the wet ingredients so that the sour cream gets fully incorporated. This will ensure an even texture to the cake.
Spray your bundt pan with oil and then dust with cocoa powder. This will ensure that it comes out clean and doesn't leave any white flour marks.
If you want to omit the bourbon, leave it out of the cake, substitute milk for bourbon, and add 2 teaspoons vanilla in the glaze.

Find it online: https://thegandmkitchen.com/moist-bourbon-gingerbread-bundt-cake/