Thursday, May 21, 2020

Boozy Orange Ginger Bundt #BundtBakers

For this month's Bundt Bakers, our host, Sandra, wanted us to “dress up our Bundts”. It's rare that I add so much as a glaze to my Bundts because the perfect consistency still eludes me and also because my brother hates all things glaze and frosting. He complained about the glaze on my morning glory Bundt. "Would have been better without that sweet thing." But forget my brother, this month I was going to shine! I had visions of a flower garden on my Bundt. Dreams. So lovey. Because here's the deal - I can't pipe a flower. I've mastered the 1M swirl but still can mess that up too. So the roses and pansies that I envisioned? Yeah right. My dining table was covered with blobs of frosting before I gave up and grabbed a random tip and piped some stars on the poor Bundt. Learn to pipe roses has been on my to do list for a few years but I just have not gotten around to it. Maybe this summer? My Covid19/Summer to do list is already crazy long.

I adapted this Bundt from King Arthur's Harvey Wallbanger cake. I have never heard of it before but it has alcohol so that was appealing. I didn't have Galliano so I added rum and then added extra zest and some ginger. The alcohol bakes out for the most part so the cake could do with an alcohol soak but I was trying to avoid having my brother complain about a sweet soak AND frosting. I need his help eating this cake! So go ahead - pour a rum syrup on. The crumb here is tight and almost reminds me of a pound cake. I think I'll try this base recipe again with some different flavours. Be sure not to overbake, I saw some reviewers complain about the cake being dry. Mine wasn't.

There's a list of beautifully dressed up Bundts below the recipe. Be sure to scroll down to check them out.

Boozy Orange Ginger Bundt


3 cups flour
3 tablespoons cornstarch
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup orange juice
1/4 cup rum (I used Jamaican White Rum)
1/4 cup vodka
1/2 cup butter
1 3/4 cup sugar
2 tablespoons orange zest
3 tablespoons grated ginger
1/3 cup oil
2 teaspoons vanilla 
4 eggs


Preheat oven to 350 F. Thoroughly grease a 9 cup Bundt pan.
Whisk together flour, cornstarch, baking powder, and salt. Set aside.
Mix orange juice, rum and vodka.
Cream butter, sugar with the orange zest and grated ginger. Beat in oil and then add vanilla. Add the eggs one at a time, beating until each disappears before adding the other.
Scrape bowl.
Add 1/3 of the flour mixture, mixing until it just disappears and then 1/2 of the orange juice mixture. Scrape down the bowl.
Add another third of the flour mixture once again mixing until it just disappears and then add the remaining orange juice mixture. Add the final portion of flour, mix until it just disappears and scrape down the bowl. Mix for another minute.
Pour into well greased Bundt pan. Bake 45-50 minutes or until a skewer or spaghetti inserted into the Bundt comes out clean.


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

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  1. OMG. Vodka AND rum! A pound cake with booze sounds perfectly dressed up and ready to party, with or without frosting.

  2. Oh YUMM! Such a great flavor profile - with or without roses! :D

  3. I like ginger so much, and it has complimentary flavors with orange and rum. Looks so delicious.

  4. This is my kind of cake, and it won't be long before I try it. Have a Happy Memorial Day!

  5. + rum...perfect to me!!