By Melissa Clark
Updated Oct. 27, 2023
- Total Time
- 1½ hours plus cooling time
- Rating
- 5(2,884)
- Notes
- Read community notes
A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, tastes like autumn and is great any time of year. Bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up. The booze bath helps keep it fresh, meaning you can bake it ahead and eat the leftovers for days as a snack. You also can serve it, toasted, with cream cheese for breakfast or brunch. If you soak it with bourbon, it will be sweeter and smoother; the rye will make it more tangy and brighter. But any liquor that you like will work, particularly the brown ones, which go with the warm flavors of nuts and spices. A small nip of the same spirit used in the cake would go well alongside it.
Featured in: Bundt Cake Is Good (and They May Not Miss the Pie)
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Ingredients
Yield:10 to 12 servings
- 2sticks/226 grams unsalted butter, at room temperature, plus more to grease pan
- 2½cups/315 grams all-purpose flour, plus more to dust the pan
- 3tablespoons/30 grams plus ½ cup/80 grams bourbon or rye whiskey
- ½cup/90 grams candied ginger, chopped
- 1¾cup/330 grams light brown sugar
- 4large eggs, at room temperature
- 2teaspoons/8 grams baking powder
- 1teaspoon/5 grams baking soda
- 1½teaspoons/3 grams ground cinnamon
- 1teaspoon/5 grams fine sea salt
- ½teaspoon grated nutmeg
- 1cup/227 grams sour cream
- 1tablespoon/15 grams vanilla extract
- 1½teaspoons/5 grams finely grated lemon zest
- 2medium Granny Smith apples (1 pound/454 grams), peeled, cored, and coarsely grated
- 1cup/120 grams finely chopped, toasted pecans
- ½cup/100 grams granulated sugar
- Juice of ½ lemon (20 grams)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
570 calories; 28 grams fat; 13 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 69 grams carbohydrates; 3 grams dietary fiber; 46 grams sugars; 7 grams protein; 376 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat the oven to 325 degrees. Butter and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
Step
2
In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
Step
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In a separate bowl, whisk together the flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in the zest.
Step
4
With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
Step
5
While the cake cools, combine the granulated sugar and remaining ½ cup bourbon in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
Step
6
While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.
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2,884
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Cooking Notes
TriciaPDX
Avoid putting the glazed cake back in the pan at all by glazing the bottom first. Start by loosening the cake so you know it will release intact from the bundt pan.
1. Poke holes in the flat bottom of the warm cake *before* you put it on the cooling rack.
2. Pour half the bourbon glaze on the bottom and let it soak in.
3. Flip the cake out of the pan onto the rack.
4. Poke more holes and pour/brush glaze on top of the cake.
No chance of the glazed cake top sticking to the pan now.
Jayne
The cake is still in the oven and smells fantastic! But I have to say, it took me a good hour to prepare the batter. Chopping the ginger, peeling and grating the apples, toasting the pecans took some time along with the general making of the batter. The only reason I mention this is to allow the baker to better manage one's time.
Thomas
I've made this several times. It is a great recipe as is, but I've added somethings. I use rye and substitute 1 teaspoon of Garam Masala for 1 teaspoon of cinnamon. I also like to serve it with a cardamom infused whipped cream. It's always a hit.
Rosie
This cake is forgiving... I did not have enough brown sugar so filled in with white sugar; no sour cream, used full fat Greek yogurt; burned the pecans so used walnuts; was able to use up those old Golden Delicious apples in the veg bin. The cake worked perfectly and is delicious. Grandson heading out right now for some vanilla ice cream.
Linda
Cooks Illustrated published their bundt release formula, 1 TBL flour mixed with 1 TBL melted butter, brushed on.It does work.
Debbie C
One of the best cakes I have ever made, and it gets better the longer you keep it, although I doubt you will keep it for long! I recommend removing the cake from the pan, replacing it, poke the holes and soak the bottom of the cake first. Then turn the cake out, poking the holes and brush the cake with the remaining bourbon.
A friend told me that he licked the plate before he returned it to me!!
Andrea
Add more applesAdd more bourbonAdd more gingerAdd more ginger spiceCut the butter to 1 1/4Cut half cup of brown sugarCut the nuts to 3/4 cup
Chris
What would happen if one left on the Apple peels, besides increase the fiber count which is a good thing.
Also, I use Baker's Joy for my pans and have NEVER had a cake stick to the pan since. Try it and you'll never go back to buttering/greasing pans again.
Susan
I never peel apples for pies or cakes - works out just fine.
FRITZ
Probably very old school, but like Melissa I still grease and flour my pans, I've never used sprays. I lightly grease with shortening and flour, coating evenly, then shake out as much flour as I can so my cake doesn't end up with flour paste all over it. When cake is done, cool only for 10 min. before taking out of the pan. If you leave it in longer, the cake will begin to sweat in the pan and it can adhere to it.
PSS
If you can't find candied ginger, check the Asian section of your supermarket where it's usually in a box. Considerably cheaper than the spice bottles, too.
Kim
This was one of the "moistest" cakes ever (I apology to those who hate that word). Not sure how it would turn out dry unless 1. you added too much flour and 2. you overbaked it. Definitely check after 45-50 mins as ovens vary. I couldn't find candied ginger so I omitted it and bumped up the spices to 2 tsp cinnamon, 1 tsp nutmeg, and 1/4 tsp cloves* Adding the cloves really bumps up the flavor! Delicious
Jane
I made this cake yesterday - I omitted the nuts, but it didn't make much of a difference. It was a huge hit. Even a day later, the cake remained super sturdy and moist. I took the suggested of another commenter and applied the whiskey mixture to the bottom of the cake first, then the top. It's much easier, and it came out great, no problems.
Great recipe!
Rosie
This cake was good, but I agree with a previous poster, it was a bit light on the spice. The candied ginger was wonderful and was set off nicely with the lemon peel. I'd make it again, but perhaps add a bit of maple flavoring or a bit more cinnamon.
Margene617
My sister and I made this cake and substituted Wild Turkey Honey for bourbon and used a few extra apples - three words - Fab. U. Lous!
Peggy
Made this for a MardiBra gathering with friends. It’s our Queen Cake & SOOOOO GOOOOD!
lee
One hour in my oven
DDV
This was so good. Made as written except for two things - omitted the ginger (not a fan of candied ginger in cakes) and took the suggestion of reducing the sugar by a half cup. Will make this again and again.
Amy
This cake is very tasty and I wouldn't change a thing if I lived at a lower altitude. Since I live at 7000 feet, I had to make the following adjustments which worked out well:1. increase oven heat to 345 degrees.2. bake 1 hour.3. increase flour by 2 tablespoons.4. decrease brown sugar by 5 teaspoons.5. decrease baking powder to 1 3/4 teaspoons.6. decrease baking soda to 3/4 teaspoons.7. increase sour cream by 2 1/2 tablespoons.8. increase cinnamon and nutmeg by 1/8 to 1/4 teaspoon.
Michelle
Made this pretty much as written - might have had slightly more pecans or apple as I didn't measure either. I used a mix of irish bourbon and aged rye whiskey (the dregs of two bottles I had in the cabinet). I do the old school butter and flour method on my pans so I had no trouble getting it out of the pan and so I applied the syrup as directed. Turned out so so good. I found myself wondering how it would be with some coconut added, but really, it has a wonderful caramel/fruit flavor as is.
Keelin
90 g ginger? That is MUCH more than 1/2 cup.
lynne L
In lieu of candied ginger, i soaked some sultanas with fresh grated ginger in the bourbon. Also, to get to gram weight of the apples, i had to grate 4 medium apples, not 2. This was dense and moist, almost like a bread pudding, but really delicious. It only took about an hour in my small breville smart oven. Will make again.
SB
Made this exactly as in the recipe but divided into 2 loaf pans. Baked for 55 minutes then cooled in pans for 20 minutes. The changes I would make next time: 1) cut down the light brown sugar by 1/2 cup. 2) increase cinnamon and nutmeg a little. 3) use 3 apples that are sweeter than Granny Smith 4) cut apples into chunks, not grated. 5) The last step could also be optional as the cake was good without it. I found the alcohol flavor too much and overwhelmed the taste of apples.
KateL.
This is delicious! I added a few tablespoons of butter to the glaze and poured it around the cake before turning it onto the serving plate. It soaks in quickly and there's no need to fuss with flipping the cake. Served with whipped cream and everyone loved it.
Julie in the Kitchen
A stellar holiday cake with just enough bourbon for flavor and moisture but not enough to make it boozy. A huge hit for Thanksgiving and lots of promise for Christmas.
Carrie Anderson
This was truly a labor of love, it took me a couple of hours to make the batter. I have a little boy so I won’t be adding the bourbon glaze. I cut the candied ginger in half, to a 1/4 c as that flavor can be super overwhelming. I agree, you could easily increase the spices.
Deb Gake
I zested a whole lemon and wish that I had used all of it instead of the 1 1/2 teaspoons. More candied ginger would have been good as well. The cinnamon/nutmeg combination was plenty. I would even cut back a little. The cake was not as moist as I expected even though I measured dry ingredients by weight. Maybe more of the bourbon mixture to pour over would have helped?
Susan
I hated the candied ginger in this. The cake was ok but I wouldn’t make it again. I skipped the glaze because I felt I had already wasted enough time and ingredients on this one. Disappointing.
Rachel Sperling
I didn’t have a full-sized Bundt mold so I made 14 little Bundtlets. They took about 28 minutes to bake at 325.
Janma
I made the recipe as written but upped the spices (added chai masala… yum!) … soaked the bottom and let it sit in pan for 10-15 minutes then flipped it and glazed the top. froze the cake wrapped in aluminum foil. Made a second recipe and added raisins. Really moist and delicious!
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