The bold, rich flavors of boiled cider and gingerbread are perfectly matched in this ultra-moist cake, which brings these traditional fall and holiday flavors together. This recipe fits a smaller-sized, 5- to 6-cup Bundt pan, but can be easily doubled to fit a 10- to 12-cup pan. Small or large, though, this cake is always big on flavor.
Preheat the oven to 350°F. Grease a small 5- to 6-cup capacity bundt-style pan.
To make the cake: Beat together the butter, oil, sugar, spice, salt, baking powder, and baking soda on medium speed of an electric mixer until light and fluffy, about 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.
Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. Beat in half the flour, 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 the cake for 38 to 42 minutes, until a cake tester or toothpick inserted into the center comes out clean.
Remove the cake from the oven, and cool it for 5 minutes before turning it out of the pan.
To make the glaze: While the cake is still warm, heat the butter, boiled cider, sugar, and gingerbread spice together (in the microwave or in a saucepan set over medium heat) 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.
Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.
Can’t tell if your Bundt pan is the right size for this recipe? Read our blog post on Bundt pan capacity to make sure.
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