This cake is so easy to make + I love a spice cake any time of year. You don’t need to do this but….I always make a bourbon glaze that I put on while it’s still warm. I do believe it’s amazing and it helps encourage bourbon drinking. Just add 2 TB bourbon (you could do rum or whiskey too) to ½ cup powdered sugar. Poke a few holes in the cake and spread it on. It’ll cool into a glaze + be amazing.
Cherry, White Chocolate Spice Cake
1 ½ cups flour
1 ¼ tsp baking soda
2 cups white chocolate chips
½ cup sugar
2 tsp dried ginger
1 tsp cinnamon
1 tsp salt
1 ½ cups fresh or frozen cherries - cut in half
½ cup molasses
½ cup canola oil
½ cup boiling water (you could also try hot black coffee! It just needs to be super hot)
Preheat oven to 350
Grease a 9” cake pan
In a mixing bowl whisk by hand the flour, baking soda, white chocolate chips, sugar, dried ginger, cinnamon + salt. Add in the cherries and toss by hand to combine. Make a well in the middle and add the egg, molasses + canola oil. Whisk to combine, then add the boiling water and integrate the dry ingredients. Whisk until it is smooth, it will be fairly wet.
Pour into your prepared cake pan and bake 30-40 minutes, or until the top middle bounces back and a knife comes out clean.
If you’re bourbon glazing, go ahead and do it at any point while it’s still hot.