Apple Bourbon Bundt Cake

This is a perfect dish for a cool fall day from the NY Times. It is more of an adult cake because of the bourbon in the cake and glaze but delicious!
Apple Bourbon Bundt Cake
8 oz. butter, room temperature plus more to grease the pan
2 1/2 c. flour plus more to dust the pan
3 T. plus 1/2 c. bourbon or rye whiskey
1/2 c. candied ginger, chopped
1 3/4 c. light brown sugar
4 large eggs, room temperature
2 t. baking powder
1 t. baking soda
1 to 1 1/2 t. cinnamon (depending on taste)
1 t. fine sea salt
1/2 t. grated nutmeg
1 c. sour cream
1 T. vanilla extract
1 1/2 t. finely grated lemon zest
2 medium Granny Smith apples, peeled, cored and grated
1 c. toasted pecans, chopped
1/2 c. sugar
juice of 1/2 lemon
Heat oven to 325 degrees. Grease and flour a 12 cup bundt pan. In a small bowl, combine 3 T. bourbon with chopped candied ginger for 10 minutes. Strain and reserve bourbon.
In a mixing bowl with paddle attachment, beat the brown sugar and butter together for five minutes, until light and fluffy. Beat in the eggs, one by one until incorporated. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and nutmeg. In another bowl, whisk together sour cream and vanilla. Pour in the reserved bourbon from the ginger and whisk until smooth.Stir in the zest.
With the mixer on low, alternately add the dry mixture and the sour cream mixture in three additions. Fold in the ginger, apples and pecans. Pour into prepared pan and bake about one hour and ten minutes. Cool in pan 20 minutes, then invert onto a rack or a plate. While the cake cools, make a glaze with 1/2 c. sugar and 1/2 c. whiskey. Heat over low until the sugar is dissolved. Stir in the lemon juice and set aside. You can glaze both top and bottom of the cake or just the top and sides.

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