1. ¼ teaspoon black pepper (from whole peppercorns, if possible)
  2. ¼ teaspoon cloves (from whole cloves, if possible)
  3. ¼ teaspoon cardamom (from whole cardamom seeds, if possible)
  4. 1 teaspoon cinnamon (from a cinnamon stick, if possible)
  5. 2 cups flour
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. ½ teaspoon salt
  9. 3 large eggs
  10. 1 egg yolk
  11. 1 cup sour cream
  12. 1 ½ sticks (6 oz.) butter, room temperature
  13. 1 cup sugar
  14. ¼ cup tightly packed, finely grated fresh ginger (1-2 large pieces)
  15. 1 ½ teaspoon orange zest (1-2 oranges)
  16. ½ cup bourbon
  17. 1 ½ tablespoons sugar
  18. ¾ cup powdered sugar
  19. 5 teaspoons orange juice (from zested oranges above)
  1. Preheat oven to 350 degrees. Butter and flour a 6-cup Bundt pan.
  2. If using whole spices, grind and measure out specified amounts.
  3. Whisk the flour with the baking powder, baking soda, salt and spices in a small bowl. In another small bowl, whisk the 3 eggs, one yolk and sour cream together. Cream the butter and sugar together until light and fluffy. Add the ginger and the orange zest. Beat the flour and egg mixture, alternating between the two, into the butter mixture. Spoon the batter into the prepared pan (about ¾ way up the sides). Bake for about 40 min, until a tester comes out clean. Remove to rack and cool in the pan for 10 min.
  4. While the cake cools, simmer the bourbon and 1 ½ tablespoons of sugar in a small pot for about 4 min. It should reduce to about 1/3 cup.
  5. While the cake is still in the pan, brush half the bourbon mixture onto the exposed surface with a pastry brush. Let the syrup soak in for a few min. Turn the cake out onto a rack. Gently brush the remaining mixture all over the cake.
  6. Once the cake is cooled, mix the sugar with the orange juice and drizzle randomly over the cake.
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