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1
Dice the apples into small cubes; Combine the diced apples along with the bourbon in a small saucepot.
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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.
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3
Preheat your oven to 325 F.
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4
In the bowl of your mixer, cream the butter and sugars.
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5
Add the eggs
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6
Once incorporated, add in the sifted flour, cinnamon and minced ginger.
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7
Add in the apples/bourbon mixture.
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8
Only mix until your batter has formed, overmixing will lead to air bubbles in your final product.
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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.
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10
Pour your batter into the prepared pan.
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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.
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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.
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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.
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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.
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15
After the time has passed, very carefully remove the cans from the simmering water (oven mitts and tongs!).
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16
Allow them to cool completely before opening--Once cool, open and use!
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17
Store in an airtight container in the refrigerator.
