Billies Gingerbread

Instructions

1. 1. Set the oven at 350 degrees. Butter and flour a 6-cup Bundt pan.
3. 2. Separately grind the peppercorns, cloves, and cardamom. Measure 1/4 teaspoon of each. Grind the cinnamon stick and measure 1 teaspoon.
5. 3. In a small bowl, whisk the flour, salt, baking powder, baking soda, pepper, cloves, cardamom, and cinnamon.
6. 4. In another bowl whisk the eggs, extra yolk, and sour cream.
8. 5. In an electric mixer, cream the butter and sugar for 3 minutes or until light, fluffy, and almost white. Beat in the ginger and orange rind.
10. 6. Beat the flour mixture into the batter alternately with the sour cream mixture.
12. 7. Spoon the batter into the pan. Bake for 40 minutes, or until the cake is golden and a skewer inserted into the cake comes out clean.
14. 8. Set the cake on a rack to cool in the pan for 10 minutes.
16. SOAK
18. 1/2 cup bourbon
19. 11/2 tablespoons granulated sugar
21. 1. In a small saucepan, combine the bourbon and sugar. Simmer for 4 minutes. It should reduce to about 1/3 cup.
23. 2. While the cake is still in the pan, brush half of the bourbon mixture onto the bottom. Let the syrup soak in for a few minutes.
25. 3. Turn the cake out onto a rack. Gently brush the remaining mixture all over the cake.
27. GLAZE
29. 5 teaspoons orange juice
30. 3/4 cup confectioners' sugar, sifted into a bowl
32. 1. Stir the orange juice into the sugar until smooth.
34. 2. Drizzle the glaze all over the cake. Adapted from "Delicious!"