Drambuie Gingerbread

Makes 10 to 12 servings. Cake can be prepared up to 3 days ahead, covered with plastic wrap, and stored at room temperature.

1 c unsalted butter (2 sticks), at room temperature
1 c packed light brown sugar
2 large eggs, at room temperature
1 c unsulphured molasses or honey
1/2 c Drambuie
2-1/4 c all-purpose flour
2 tsp baking soda
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3/4 c hot water

Glaze
4 T unsalted butter (1/2 stick)
1/3 c Drambuie
Optional: Dust with sifted confectioner’s sugar and serve with whipped cream

Position a rack in the center of the oven. Heat oven to 350°F.

Lightly butter the inside of a 12-cup nonstick Bundt pan. Dust the pan with flour and tap out the excess.

If necessary, rub the brown sugar through a sieve to remove any lumps. In a large bowl, beat the butter and brown sugar just until well combined, about 1 minute. (Don’t cream the butter and sugar for as long as you would for a typical batter, or it will become overly aerated and make the top of the cake crack.)

Beat in the eggs one at a time. Beat in the molasses (or honey) and Drambuie.

Sift the dry ingredients (flour to salt) onto a piece of wax paper. Stir — do not beat — into the wet ingredients just until well combined. Stir in the 3/4 c hot water. Pour batter into the pan and smooth the top.

Bake 50 minutes until done and a toothpick comes out clean. Remove cake from oven and place on cooling rack or trivet. Cool for 10 minutes.

Make the glaze: In a small saucepan over low heat, melt the butter. Remove from the heat and stir in the Drambuie. Brush the top of the cake with about 2 T of the glaze. Let cake stand for 5 minutes.

Invert the cake onto a plate and unmold from the pan. Brush the cake with the remaining glaze. Cool completely.

Source: Rodgers, Rick. Thanksgiving 101. New York: Broadway Books, 1998.

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