Billie's Gingerbread Cake
Sweet and spicy gingerbread cake soaked in rum syrup
Servings 1 6" bundt pan
Ingredients
Cake
- 1/4 tsp Ground Peppercorn
- 1/4 tsp Ground Cardamom
- 1/4 tsp Ground Clove
- 1 tsp Ground cinnamon
- 2 Cups AP Flour (240 g / 8 oz)
- 1 tsp Baking powder
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 1/2 Stick Unsalted butter, soft (170 g / 6 oz)
- 1 Cup Sugar (200 g / 7 oz)
- 2 Large Eggs
- 1 Large Yolk
- 1 Cup Sour Cream
- 1/4 Cup Ginger root grated
- 2 tsp zest of 2-3 oranges
Soak
- 1/2 Cup Bourbon
- 1 1/2 TBS Sugar
Glaze
- 3/4 Cup Powdered Sugar (80 g / 3 oz)
- 5 tsp Orange juice
Instructions
Cake
- Preheat oven to 350F and grease a 6" bundt pan or 12 mini bundt pans.
- In a medium bowl sift together the flour, baking powder, salt and spices. Set aside.
- Mix the sour cream, eggs, and egg yolk, set aside.
- In a bowl of a standing mixer beat the butter and sugar until light and fluffy, about 3-4 minutes. Scrape the sides and bottom of the bowl.
- Add the grated ginger and orange zest to the butter mixture and beat until combined.
- Add the flour mixture, alternating with the sour cream mixture in three additions starting and ending with the flour mixture.
- Scoop the batter into the greased pan(s) (if using mini pans, make sure not to fill it over 3/4) and bake for 40-45 minutes or until a toothpick comes out clean from the center of the cake.
- Remove the cake from the oven and let it cool while you make the soak.
Soak
- Bring the bourbon and sugar to simmer and let simmer for 4 minutes.
- Brush the syrup on the cake and give few minutes to soak in.
- Remove the cake from the oven and brush the remaining of the syrup.
Glaze
- Once the cake has completely cooled, mix the sugar and orange juice until smooth and use a spoon to drizzle on the cake.