Moist Bourbon Gingerbread House  Bundt Cake

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! 

MOIST BOURBON GINGERBREAD BUNDT CAKE

Yield

6-12  people

Type

Dessert

Time

1 hour

Level

Beginner

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1

Start by gathering flour, baking powder baking soda, ground ginger, ground cinnamon, allspice, cloves, salt, sour cream, molasses, vegetable or canola oil, vanilla, eggs, brown sugar, and bourbon 

Gather the ingredients

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2

In a medium bowl, whisk the flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves, and salt together. 

Whisk the dry ingredients

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3

Whisk the sour cream, molasses, oil, vanilla, eggs, brown sugar, and bourbon together in a large bowl.

Whisk the wet ingredients

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4

Slowly add the dry ingredients to the wet and stir until the flour mixture has been fully incorporated. 

Add the dry to the wet

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5

Spray a 9 cup bunt pan with oil. Dust the bundt pan with a bit of cocoa powder (or flour).

Prepare the bundt pan

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6

Fill the pan with the cake batter. 

Fill the bundt mold

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7

Bake and then let cool for 5-10 minutes. Remove from the bundt pan.  

Bake the gingerbread!

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8

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!

Glaze

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