Gingerbread, apples and richly flavoured boiled cider combine beautifully in this incredibly moist cake. While it’s perfect on its own, the optional glaze adds an extra bit of sweetness. Perfect for fall.
I made the cake in the elegant full-sized Jubilee Bundt Pan because I wanted it as a centrepiece, but the recipe can easily be divided in half. Better yet, make a few smaller cakes for gifts or the freezer.
Whatever you decide, you’ll be delighted with the cake.
Cider-Gingerbread Apple Bundt Cake
Ingredients
Scale
For the cake
- 360 g or 3 c unbleached all-purpose flour
- 20 ml or 4 tsp ginger
- 13 ml or 2 ½ tsp cinnamon
- 5 ml or 1 tsp nutmeg
- 3 ml or ½ tsp cloves
- 3 ml or ½ tsp allspice
- 10 ml or 2 tsp salt kosher
- 10 ml or 2 tsp baking powder
- 3 ml or ½ tsp baking soda
- 113 g or 4 oz unsalted butter, softened
- 100 g or ½ c vegetable oil
- 300 g or 1 ½ c granulated sugar
- 4 large eggs, at room temperature
- 128 g or 6 tbsp boiled cider
- 128 g or 6 tbsp molasses
- 320 g or 2 c apple, finely grated
For the glaze (optional)
- 57 g or 2 oz unsalted butter, softened
- 86 g or 4 tbsp boiled cider
- 50 g or 5 tbsp granulated sugar
- 5 ml or 1 tsp ginger
- 5 ml or 1 tsp ginger
Instructions
Make the cake
- Preheat the oven to 350°F. Thoroughly grease and flour (or use a good quality baking spray containing flour) a 10–12-cup Bundt pan.
- In a medium bowl, whisk together the spices, salt, baking powder and baking soda.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, spices, salt, baking powder, and baking soda on medium speed until light and fluffy 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.
- Beat in half the flour mixture, 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 until a cake tester or toothpick inserted into the centre comes out clean (50– 60 minutes). Remove the cake from the oven, and cool it before turning it out of the pan (5 minutes).
Make the glaze (optional)
- While the cake is still warm, heat the butter, boiled cider, sugar, and spice together (in a saucepan set over medium heat or microwave) 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.
- The cake can be stored well wrapped at room temperature for several days. Freeze for more extended storage.
Notes
Adapted from King Arthur Baking Cider-Gingerbread Bundt Cake by Charlotte Rutledge.
Oh does that look fabulous Helen!!! The bundt pan makes a gorgeous pattern – I’ve never seen anything like that before – and the recipe sounds delicious. Thanks – I can’t wait to try it! Hope you’re having a great fall!
You’ll love the cake, Barb. It’s incredibly moist and full of flavour.
The weather seems to have turned chilly now; Indian summer is over, sadly. But I’m eagerly anticipating the Christmas season!
I hope all is well with you and yours, also. Thanks for stopping by,