Ginger Apple Cake with Dulce de Leche Drizzle

Directions

1. Dice the apples into small cubes; Combine the diced apples along with the bourbon in a small saucepot.
2. Put on the heat, bring to a boil, and then turn off the heat, cover and allow to sit until ready to put in your cake batter.
3. Preheat your oven to 325˚ F.
4. In the bowl of your mixer, cream the butter and sugars.
5. Add the eggs
6. Once incorporated, add in the sifted flour, cinnamon and minced ginger.
7. Add in the apples/bourbon mixture.
8. Only mix until your batter has formed, overmixing will lead to air bubbles in your final product.
9. Spray a bundt pan with nonstick spray, and then coat with a light layer of flour so that the cake will come out easier after it has baked and cooled.
10. Pour your batter into the prepared pan.
11. Bake for 45 minutes, until the cake springs back when touched; Remove from the oven and allow to cool completely before taking it out of the cake pan.
12. For the dulche de leech:Fill up a large pot with water and bring to a boil; Take a can of sweetened condensed milk and remove its label.
13. Once your pot is boiling, place the can (I like to make at least 2 cans at once, always a great sauce to have on hand!) on its side, making sure that the water is fully covering the can.
14. Allow the cans to simmer for anywhere between 2 hours 30 minutes and 3 hours--making sure the cans are always covered with water.
15. After the time has passed, very carefully remove the cans from the simmering water (oven mitts and tongs!).
16. Allow them to cool completely before opening--Once cool, open and use!
17. Store in an airtight container in the refrigerator.