Apple Cider Bourbon Bundt® Cake

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  • 3/4 cup butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 3/4 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 cups all-purpose flour
  • 1/2 cup apple cider
  • 1/2 cup bourbon


  • 1/2 cup apple cider
  • 1/2 cup bourbon

Sugar Spice Topping:

  • 2 1/2 tbsp granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves


  1. Preheat oven to 350°F. Prepare Cut Crystal Bundt® Pan with baking spray containing flour and use a pastry brush to evenly coat the designs of the pan.
  2. With an electric mixer fitted with a paddle attachment, cream butter and sugar until fluffy. Add eggs one at a time, blending until smooth.
  3. In a medium bowl, whisk spices, salt, baking powder, baking soda, and flour together. Slowly add the flour mixture alternately with cider and bourbon to the butter mixture and mix until blended.
  4. Pour batter into the prepared pan, filling only 3/4 full. Gently tap the pan on a towel-covered counter to remove air bubbles.
  5. Bake for 45-50 minutes until a cake tester comes out clean.
  6. While the cake is baking, prepare the syrup. In a small saucepan, heat apple cider and bourbon over medium heat to a simmer. Stir occasionally and simmer for about 10 minutes.
  7. When the cake is done baking, cool it in the pan for 10 minutes before inverting the cake onto a cooling rack. Poke holes into the cake with a toothpick while it is still warm and brush syrup onto the cake. Reserve about 3 tablespoons of syrup. Cover the cooled cake with plastic wrap and let it sit overnight.
  8. For the sugar spice topping, whisk sugar and spices in a small bowl. Before serving, brush the remaining syrup over the cake and sprinkle it with the sugar spice topping.

*Apple Cider Only Option: Replace bourbon with apple cider

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