Apple Spice Bundt Cake with Rum Glaze

1. Preheat Oven and Prepare Apples

Preheat your oven to 325°F. Butter and flour your Bundt pan. Chop and grate the Granny Smith apples and set aside.

2. Mix Dry Ingredients

In a large bowl, combine the all-purpose flour, baking soda, grains of paradise, nutmeg, ginger, cardamom, allspice, rosemary, star anise, and kosher salt.

3. Cream Butter and Sugars

In a stand mixer fitted with the paddle attachment, cream the unsalted butter with granulated and light brown sugars until pale and fluffy.

4. Add Eggs and Vanilla

Reduce mixer speed to low and add in the eggs one at a time, then the vanilla extract, ensuring each is fully incorporated before adding the next.

5. Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients in three batches, mixing until just incorporated. Gently fold in the chopped apples, pecans, and crystallized ginger.

6. Bake the Cake

Pour the batter into the prepared Bundt pan, smooth the top, and bake for 75 minutes, covering with foil if necessary. Allow to cool in the pan for 30 minutes before inverting onto a wire rack.

7. Prepare the Glaze

Whisk together the powdered sugar, rum, and kosher salt to make the glaze. Drizzle over the cooled cake and sprinkle with Demerara sugar.