If you’re looking for a seasonal stunner to feature at your next holiday gathering, this tall, dreamy Bundt cake fits the bill. A medley of spices — including black pepper and freshly grated ginger — infuses each bite with deep, complex gingerbread flavor, and a sour cream glaze poured on top provides the perfect finishing touch. Don’t forget the pomegranate arils — they add festive pops of texture and color that make each slice extra special.
Melted unsalted butter, for greasing
1 1/2 c. granulated sugar, plus more for coating pan
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. freshly grated nutmeg
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 tsp. ground cloves
2/3 c. unsalted butter (11/2 sticks), at room temperature
1 tsp. freshly grated ginger
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1 c. molasses
2 1/4 c. confectioners’ sugar plus more if needed, sifted
1/4 c. sour cream
1 tbsp. plus 2 teaspoons heavy cream, plus more if needed
1/4 tsp. pure vanilla extract
Pinch of salt
Pomegranate arils, for topping
Freshly cracked black pepper
Make cake: Heat oven to 350°F. Grease 91/2-inch (10-cup) Bundt pan with melted butter, then sprinkle with granulated sugar, tapping to coat, making sure to get into all ridges.
In medium bowl, whisk together flour, baking soda, and spices.
In stand mixer, beat butter, granulated sugar, and grated ginger on medium-high until light and fluffy, 3 to 4 minutes. Beat in eggs 1 at a time, scraping bowl after each addition. Beat in vanilla.
In 4-cup measuring cup or medium bowl, stir molasses into 1 cup hot water. With mixer on low, add flour mixture to butter mixture in 3 increments, alternating with molasses mixture, until just combined.
Pour batter into prepared pan and smooth top. Bake until toothpick inserted into center comes out clean, 45 to 55 minutes. Let cool in pan on wire rack 20 minutes. Using small offset spatula, gently loosen edges and invert onto rack. Let cool completely.
Meanwhile, make glaze: In medium bowl, whisk together confectioners’ sugar, sour cream, heavy cream, vanilla, and salt, adding more confectioners’ sugar or heavy cream if needed, until thick and pourable.
Pour glaze over cake and garnish with pomegranate arils and freshly cracked black pepper. Let set 15 minutes before serving.