Today I present you with a savory, decadent, spicy cake perfect for cold weather: Molasses Spice Bundt Cake with Bourbon Pecan Glaze. This is a special twist on a “comfort dessert” for the winter season. There’s a richness here that suggests a cozy fireside and the perfect cup of tea.
Cinnamon, nutmeg allspice and molasses give your Bundt cake a delicious aroma as it bakes, plus that extra special taste. And the bourbon pecan glaze – magnifique! It adds the extra WOW factor, making this cake the perfect dessert for Shabbos night dinner while the winter winds howl outside. Bring it to the table whole and slice it as your guests watch. It’s a fabulous ending to a great meal.
Molasses Spice Bundt Cake with Bourbon Pecan Glaze
Servings
12 Servings
Ingredients
- 2½ cups All purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon Kosher salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ cup granulated sugar
- 2 sticks margarine or butter substitute
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup unsulfured molasses
- ½ cup hot water
- ½ cup confectioner’s sugar sifted
- 1 tablespoon bourbon
- 1 tablespoon water
- ¼ cup coarsely chopped pecans
Instructions
- Preheat oven to 350°F. Grease a 3.5-quart capacity Bundt pan with cooking spray.
- In large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice. In the bowl of an electric mixer fitted with a paddle attachment, combine sugar and margarine. Beat on medium speed for 3 to 5 minutes or until creamed and fluffy. Add eggs one at a time, allowing each to fully incorporate. Add vanilla and stir to combine. Slowly add dry ingredients and mix well to combine, scraping down the sides of bowl. Add molasses and hot water and mix just until completely combined.
- Pour batter into prepared Bundt pan and bake 40 to 45 minutes or until a cake tester comes out clean. Cool 10 minutes in the pan. Invert onto a wire rack and cool completely.
- In a small bowl, stir together sugar, bourbon and water until smooth. Pour over cake and let sit 10 to 15 minutes or until glaze hardens. Sprinkle with pecans and slice to serve.
Could the cake be made ahead of time? I would make the glaze day of Thanksgiving but would love to make this cake this week and freeze. Thanks!
While I haven’t tested it in this recipe it should work. Subbing in oil is recipe specific but as a general rule of thumb I recommend using 2/3rds to 3/4ths oil to butter or margarine – so a little less oil than butter or margarine.
Can oil be substituted for margarine?