Bourbon Pumpkin Gingerbread Bundt Cake with Goat Cheese Frosting
A moist, spice-forward pumpkin gingerbread bundt cake spiked with bourbon and finished with a tangy goat cheese frosting. Five warming spices, real molasses, and a splash of the good stuff make this the fall dessert that doesn't need whipped cream to earn its place on the table.
Ingredients
Bourbon Pumpkin Gingerbread Cake
- 1 ½ cups whole wheat pastry flour or Bob's Red Mill Gluten-Free 1 to 1 All Purpose Flour
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp allspice
- ½ tsp cloves
- ½ tsp cardamom
- ¾ tsp salt
- 2 tbsp butter softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tbsp fresh ginger finely grated
- ¾ cup Greek yogurt
- ¼ cup bourbon the good stuff
- 1 cup pumpkin purée
- ½ cup molasses
Goat Cheese Frosting
- 5 oz goat cheese room temperature (the soft kind)
- 4 oz cream cheese room temperature (use the reduced-fat kind for less fat)
- 1 tbsp butter room temperature
- ¾ tsp vanilla use the real stuff
- 1 to 1 ½ cups of confectioner's sugar base on your levels of sweetness
Instructions
Bourbon Pumpkin Gingerbread Cake
- Preheat oven to 350°F (175°C).
- Spray your Bundt pan with cooking spray (or wipe down with veggie oil) and dust lightly with all-purpose flour. Set aside until needed.
- In a medium-size bowl, whisk together the flours, spices, baking powder, and soda and salt. Set aside until needed.
- Using a stand mixer, cream together the butter and sugar - the mixture will look a bit grainy.
- Add eggs, one at a time, beating well after each.
- Add the fresh ginger, yogurt, bourbon, pumpkin purée, and molasses, mixing well to combine.
- Add the flour mix in increments, scraping down the sides of the bowl, as needed. Beat mix until flour is well combined.
- Pour the batter into the prepared pan and bake for about 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Do not overbake or you risk drying out the cake.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to finish cooling.
Goat Cheese Frosting
- Using a stand mixer, beat the goat cheese, cream cheese, and butter until well combined.
- Start adding the confectioner's' sugar, about 1/2 cup a time, beating well until incorporated, scraping the bowl sides as needed.
- Check the sweetness of the frosting after you've added one sugar of the sugar. Continue adding sugar until you've reached your desired sweetness.
- Keep frosting in fridge until about 30 minutes before frosting the cake.
Frosting the Cake
- Since it's a Bundt cake, I slightly warmed the frosting in the microwave for about 20 seconds and then poured over the cake. If you want more of a light glaze, heat the frosting more. Or for a thicker frosting, use a knife and cover the cake.
- Finish the cake, by topping with toasted nuts or dried fruit (I topped mine with toasted walnuts).
- Slice and serve. If you have extra frosting, serve on the side for those who want a bit more.
Notes
Calories: 365 | Fat: 11g | Sat Fat: 6g | Carbs: 58g | Fiber: 3g | Sugar: 35g | Protein: 9g | Sodium: 275mg
Nutrition is approximate, per serving based on 12 slices.
