Ginger Spiced Pecan Ale Bundt Cake by @louisianalocavores

When @louisianalocavores shared this recipe, we knew we had to make it right away! This homemade bundt cake is packed with deliciousness and is the perfect pairing with your coffee or as a late night snack. Topped with our glazed pecans, it's a chef's kiss! We hope you guys enjoy this recipe! Thank you to Tibbs family for sharing it with us!


For the Cake:

  • 2.5 cups all purpose flour
  • 2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 16 tbsp unsalted butter
  • 2 tbsp ground ginger
  • 2 teaspoon cinnamon
  • 2 teaspoon ground all spice
  • 1/4 teaspoon pepper
  • 4 large eggs, room temp
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 4 teaspoon fresh grated ginger
  • 3/4 molasses
  • 3/4 cup Pecan Ale
  • Guidry Organic Farms Pecans to top

For the Glaze:

  • 1 3/4 cup confectioners' sugar
  • 3 tbsp ginger ale
  • 1 teaspoon ground ginger



For cake, preheat oven to 375. Grease and flour a 12 cup bundt pan. Whisk flour, baking powder, baking soda, and salt. Melt butter in saucepan. Add in ground ginger, cinnamon, allspice, and pepper and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly. Whisk eggs, sugar, and fresh ginger until frothy. Melt in butter mixture, molasses and beer until incorporated. Whisk flour mixture into egg mixture until no lumps remain. Bake 35-45 minutes. Cool cake in pan for 20 minutes, then turn onto wire rack to cool completely.

For the Glaze:

For glaze, whisk confectioners sugar, ginger ale, and ginger in a bowl until smooth. Pour over cool cake, top with candied pecans and let set for 15 minutes. 


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