Cider Gingerbread Bundt Cake
This Cider Gingerbread Bundt Cake did not come to play. It’s dangerous, sexy, sweet & oh, so satisfying. Come winter, I’m all about the Gingerbread. Let’s jump right in!
As a kid, I was not all about Gingerbread. My Grandaddy would eat Ginger Snaps out of a paper bag while watching the news. He usually offered me some, but they were WAY too strong for me. The ginger was Really strong & too spicy for my young taste buds. You feel me on this, right? For years, I avoided gingerbread like the plague.
Thankfully taste buds evolve. As an adult (but still a kid at heart), I love Gingerbread that has some kick to it. That’s why I am Really Into King Arthur Flour’s Cider Gingerbread Bundt Cake Recipe. The cake has strong flavors paired with rich molasses & a gorgeous caramel color. I mean, check out that batter! I feel like I want this color in my wardrobe. It screams fall & winter to me.
The Star of the Cider Gingerbread Cake – Boiled Cider
While the Cider Gingerbread Bundt Cake satisfies my need for a substantial ginger flavor, the glaze is really the star of the show. Before we get into it, I have to tell you about Boiled Cider. What the heck is boiled cider & do I Really need it? Yes! You need this Boiled Cider in your life.
First, the Boiled Cider is just that – boiled cider. It’s got no extra junk in it, so the flavor is unreal. Imagine hundreds of delicious apples cooked down into a syrup- YUM! I’m not a fan of specialty ingredients unless they can do a lot for me. It’s a good thing that Wood’s Boiled Cider can be used in a ton of different ways.
For one, you can make cider from the concentrate. I’m down with that. Also, Boiled Cider is also a great addition to any recipe that has apples; apple turnovers, apple doughnuts, muffins, apple pie, apple coffee cake, etc. You can even use it in a cocktail. Did someone say apple pie martini? If nothing else, pour some on ice cream. Boiled Cider is super tasty no matter how you decide to use it.
There’s a Hole in This Cake
Okay, back to the glaze. The Cider Gingerbread Bundt Cake glaze is as rich as Nene Leakes. It’s very rich, bitch! I love Bravo’s Real Housewives in case you didn’t know. Butter, boiled cider, spices & sugar complete this cake. The glaze ramps this cake up from a nice bundt to a showstopper. Remember My Big Fat Greek Wedding? If Ian’s parents brought this cake to the party, Tula’s family would have loved it!
I am Really Into This Cider Gingerbread Bundt Cake. The glaze is on point, the cake is delicious & guess what? It’s easy to make. Bring this to a holiday get together & you’re sure to satisfy & wow all the guests!
Speaking of that, what is your “go to dish” for Holiday parties?
CIDER-GINGERBREAD BUNDT CAKE
Slightly adapted from King Arthur Flour
- 4 tablespoons 1/4 cup unsalted butter, room temperature
- 1/4 cup vegetable oil
- 3/4 cup sugar
- 3 teaspoons ginger
- 2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 large eggs
- 1 1/2 cups All-Purpose Flour
- 4 tablespoons boiled cider
- 3 tablespoons molasses
- 1 cup grated apple
- 2 tablespoons unsalted butter
- 2 tablespoons boiled cider
- 2 tablespoons sugar
- 1 teaspoon ginger
- 1 teaspoon cinnamon
Preheat the oven to 350°F. Grease a small 5- to 6-cup capacity bundt-style pan.
To make the cake: Beat together the butter, oil, sugar, spice, salt, baking powder, and baking soda on medium speed of an electric mixer until light and fluffy, about 4 to 5 minutes.
Add the eggs one at a time, beating after each addition until the batter looks fluffy. Scrape the bottom and sides of the bowl.
Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. Beat in half the flour, then the boiled cider. Scrape the bottom and sides of the bowl, then beat in the remaining flour followed by the molasses. Fold in the grated apple.
Pour the batter into the prepared pan.
Bake the cake for 38 to 42 minutes, until a cake tester or toothpick inserted into the center comes out clean.
Remove the cake from the oven, and cool it for 5 minutes before turning it out of the pan.
To make the glaze: While the cake is still warm, heat the butter, boiled cider, sugar, and gingerbread spice together (in the microwave or in a saucepan set over medium heat) until the butter has melted and the sugar has dissolved, stirring until smooth.
Brush the glaze onto the warm cake. Allow the cake to cool completely before slicing.
Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.
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