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Gingerbread bundt cake. 1/2 cup unsalted butter, softened. Whisk together flour, cocoa, salt, baking soda, cinnamon, ginger, cayenne, brown sugar, and white sugar in a bowl. 1 cup unsalted butter, room temperature.

In a large bowl, mix the flour, baking powder, salt, ground ginger, pumpkin pie spice, and ground cinnamon. *this post may contain affiliate links. Heavily spray a 10 cup bundt pan with baking spray.

Currants, golden raisins, chopped dried figs, or a combination. While the butter and sugar are mixing, combine the flour, spices, salt, baking soda, and baking powder in a separate bowl. Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the butter is melted.

As if that weren't enough, it's gilded with a sassy and sweetly tart lemon glaze. 4 ounces cream cheese, softened. 2 large eggs, room temperature.

Preheat the oven to 350°f. Use a fork or whisk to stir together until flour disappears. We start with preheating the oven (350 degrees f) and greasing a bundt pan.

A mixture of pomegranate and cranberry juice form the base, along with a hit of gin. Use a sifter to prevent lumps getting into the batter. Preheat the oven to 350 f.