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’tis the season for baking, staying cozy and being jolly. And what could possibly get the job done better than a spicy gingerbread bundt, lovingly painted with a bourbon brown sugar glaze?! Let’s make it happen!

KATTY’S GINGERBREAD BUNDT WITH BOURBON BROWN SUGAR GLAZE
adapted liberally from King Arthur Flour

2 1/2 cups all-purpose flour 
1 tablespoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground cardamom
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup (1 1/2 sticks) salted butter, softened
1 cup brown sugar, packed
2 large eggs
1/2 cup molasses
1 cup buttermilk

Preheat the oven to 350°F. Generously butter and flour a 10- to 12-cup Bundt pan.

In a large bowl whisk together the flour, spices, salt, baking soda and baking powder. Set aside.

Using your mixer, beat together butter and sugar till fluffy.

Add eggs one at a time, beating well and scraping the sides of the bowl after each addition. Add molasses and combine.

Add dry ingredients in three additions, alternating with the buttermilk. Start and end with flour. Mix till smooth.

Pour batter evenly into well-greased Bundt pan. I have a Nordic Ware heart shape I’m quite fond of.

Bake for 55 to 65 minutes or until a cake tester inserted into the center comes out clean. Definitely check at 55–that’s all it took in my oven.

While the cake is in the oven, it’s time to make the glaze.

BOURBON BROWN SUGAR GLAZE
2 tablespoons salted butter
2 tablespoons light brown sugar
1 tablespoon water

To finish:
2 tablespoons Maker’s Mark
1/2 teaspoon cinnamon
1/4 teaspoon ginger

In a small saucepan, over medium heat, whisk together butter, brown sugar and water. Bring to a boil for two minutes, continuing to whisk. Remove from heat; add Maker’s Mark, cinnamon and ginger.

Once you’ve taken the cake out of the oven, let it cool in the pan for 10-15 minutes. Then cover it with a rack and invert it to remove it.

While the cake is still warm, brush it generously with the glaze. Let it cool completely before serving. But we did enjoy giving each slice a quick go-round in the microwave to warm it, then served with Ashley’s vanilla ice cream.

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No Ashley’s near you? Froyo of Middletown always carries a dozen Ashley’s flavors. And Sweet Cream’s in Wallingford has a whole store of it.

This is one of those cakes that tastes good day one, better day two and potentially mindblowing day three, once all the flavors have a chance to soak in and meld. Hope you love it, too!