Bourbon and apples meld perfectly in this awesome sweet and boozy holiday cake. Southern inspired, of course. Nothing like starting the year off on a sweet note with an alcoholic kick.
Place the chopped apples and bourbon in a large resealable bag. Seal and let sit for 1 hour, turning the bag occasionally to ensure that all of the apples get marinated.
Preheat oven to 375°F degrees. Prepare a 10 1/4 -inch (12 cup) Bundt pan with a light coating of oil and dusting of flour. Set aside.
In a large bowl, beat together the sugar and oil, using an electric mixer or a whisk. Add eggs one at a time and continue beating until eggs are well incorporated.
In a separate bowl, mix together the flour, baking soda, cinnamon, salt, nutmeg, and cloves. Add the dry ingredients to the wet ingredients, and mix to combine. Add the chopped apples and bourbon and mix until well incorporated in the batter.
Pour batter into prepared pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean. Allow cake to rest for at least 20 minutes. When the cake has cooled, invert cake on a plate.
Salted Brown Sugar Bourbon Glaze