Bourbon Gingerbread with Lemon Curd #BundtBakers
I am not joking when I say that I have gingerbread obsession. Really. Gingerbread is a family favorite and we love exploring different kinds of gingerbread cookies. We've made Danish Honningkagehjerter and Mexican Puerquitos (Gingerbread Pigs); I have created a Speculaas recipe that's similar to what I remember from the Netherlands...it's not perfect, but it'll do! I posted some Sherlock-inspired Gingernuts and Pierniczki (Polish Gingerbread Cookies). And those are just the cookies.
So, when I saw Radha's invitation to the Bundt Bakers group - Holidays can't be complete without gingerbread! Let's bake a gingerbread bundt cake this season, but jazz it up with surprising ingredients and drizzles/glaze! You can even make it a boozy cake too! - I was in! Here's the line-up of Twisted Gingerbread creations...
Cream Cheese Swirl Ginger Bundt Cake by Magical Ingredients
Gingerbread Bundt Cake with Maple Icing by Patyco Candybar
Pumpkin Gingerbread by Palatable Pastime
Bourbon Gingerbread with Lemon Curd by Culinary Cam (you're here)
Bourbon Gingerbread with Lemon Curd
1-1/4 cup butter, plus some for greasing
unsweetened cocoa powder for dusting pan
1 cup unsulphured molasses
1 cup organic granulated sugar
2 Tablespoons bourbon (I like Knob Creek)
1 Tablespoon ginger paste
1 teaspoon dried ginger
2-1/2 cup flour
1 cup ground almonds
1 Tablespoon baking powder
1 cup sour cream
lemon curd for serving (like this one)
Preheat the oven to 350 degree Fahrenheit. Butter bundt pan and dust the pan with unsweetened cocoa powder to prevent sticking.
Melt the butter. In large mixing bowl, whisk together molasses, sugar, ginger syrup, bourbon, ginger paste, eggs, and sour cream. Pour in the melted butter and stir until well-combined.
Add in dry ingredients and stir till completely moistened. Spoon into buttered cake pan.
Bake for 1 hour or till a toothpick inserted comes out clean. Let cool in pan for 10 minutes before inverting onto a wire rack. Let cool for another 10 to 15 minutes.
Once cool, spoon curd into the swirls. Cut thin slices and serve.