3/4 cup butter, softened
1 cup granulated sugar
4 large eggs
3/4 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
3 cups all-purpose flour
1/2 cup apple cider
1/2 cup bourbon

1/2 cup apple cider
1/2 cup bourbon

Sugar Spice Topping:
2 1/2 Tbsp granulated sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves

Preheat oven to 350°F.

Prepare Cut Crystal Bundt® Pan with baking spray containing flour and use a pastry brush to evenly coat the designs of the pan. With an electric mixer fitted with a paddle attachment, cream butter and sugar until fluffy. Add eggs one at a time, blending until smooth. In medium bowl, whisk spices, salt, baking powder, baking soda and flour together.

Slowly add flour mixture alternately with cider and bourbon to butter mixture and mix until blended. Pour batter into prepared pan, filling only 3⁄4 full. Gently tap pan on towel covered counter to remove air bubbles. Bake for 45-50 minutes until cake tester comes out clean. While cake is baking, prepare syrup. In small saucepan pan, heat apple cider and bourbon over medium heat to a simmer.

Stir occasionally and simmer for about 10 minutes. When cake is done baking, cool in pan 10 minutes before inverting cake onto a cooling rack. Poke holes into cake with toothpick while cake is still warm and brush syrup onto cake. Reserve about 3 Tbsp of syrup.

Cover cooled cake with plastic wrap and let sit overnight. For sugar spice topping, whisk sugar and spices in a small bowl. Before serving, brush remaining syrup over cake and sprinkle with sugar spice topping.

Photo: Tom Gustavsen