Ina Garten’s Rum Raisin Apple Cake is made with golden raisins, dark rum, butter, sugar, eggs, applesauce, all-purpose flour, whole wheat flour, cornstarch, baking soda, cinnamon, nutmeg, cocoa powder, and walnuts. This delicious Rum Raisin Apple Cake recipe creates a hearty dessert that takes about 50 minutes to prepare and can serve up to 12 people.
More Ina Garten Recipe:
- Ina Garten Tres Leches Cake
- Ina Garten Beatty’s Chocolate Cake Cupcakes
- Ina Garten Lemon Ginger Molasses Cake
? Why You’ll Love This Rum Raisin Apple Cake Recipe:
- Full of Flavor: This cake is filled with the rich taste of rum-soaked raisins, warm spices, and a touch of cocoa, making it truly delicious.
- Soft and Moist: Thanks to the applesauce and butter, this cake is wonderfully soft and moist, perfect for every bite.
- Wholesome and Hearty: Made with whole wheat flour and walnuts, this cake is not just tasty but also a bit more wholesome.
- Simple to Make: Even with its rich flavors, this cake is easy to make with simple ingredients and straightforward steps.
- Great for Any Time: Whether for a family gathering or a cozy snack, this cake is perfect and sure to impress with its comforting taste.
? Ina Garten Rum Raisin Apple Cake Ingredients:
- 85g / ½ cup golden raisins
- 85g / ½ cup raisins
- 80ml / ⅓ cup dark rum
- 115g / ½ cup butter, softened
- 200g / 1 cup white sugar
- 2 eggs
- 125g / 1 cup all-purpose flour
- 125g / 1 cup whole wheat flour
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 60g / ½ cup chopped walnuts
- 360ml / 1 ½ cups applesauce
?How To Make Ina Garten Rum Raisin Apple Cake?
- Soak the raisins: Place all the raisins in a small bowl with the rum and let them sit overnight or for at least 4 hours.
- Preheat the oven: Preheat your oven to 190°C / 375°F. Grease and flour a 23×33 cm / 9×13-inch baking pan.
- Prepare the batter: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then mix in the applesauce.
- Mix dry ingredients: In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa powder. Gradually add the dry ingredients into the wet batter, mixing until fully incorporated.
- Combine and pour: Stir in the soaked raisins (with any remaining rum) and the chopped walnuts. Pour the batter into the prepared pan.
- Bake the cake: Bake in the preheated oven until a tester inserted into the middle of the cake comes out clean, about 25 minutes.
- Cool and serve: Allow the cake to cool on a wire rack before serving.
? Recipe Tips:
- Soak the Raisins Well: To get the best flavor, let the raisins soak in the rum overnight. This makes sure they take in all the rum and taste great in the cake.
- Measure Flour Right: When measuring flour, spoon it into the cup and level it off. This keeps the cake from turning out too heavy.
- Don’t Overmix: After adding the flour mixture to the wet ingredients, mix just until everything is combined. Mixing too much can make the cake tough.
- Use Fresh Spices: Fresh cinnamon and nutmeg give the best flavor. Old spices can lose their taste and won’t make the cake as good.
- Check the Cake Early: Start checking if the cake is done a few minutes before the time is up. Every oven is different, and you don’t want to overbake it.
? What To Serve With Rum Raisin Apple Cake?
This moist and flavorful Rum Raisin Apple Cake pairs well with a scoop of vanilla ice cream, a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of powdered sugar. It can also be served alongside a hot cup of coffee, a glass of milk, spiced tea, or even a scoop of cinnamon ice cream for a delicious dessert.
? How To Store Leftovers?
- Refrigerate: Let the Rum Raisin Apple Cake cool to room temperature first. Then, wrap it well with plastic wrap or put it in an airtight container. Keep it in the fridge for up to 5 days
- Freeze: After the cake has cooled to room temperature, wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. Freeze for up to 3 months. To thaw, place the cake in the refrigerator overnight.
FAQ’S
How can I prevent the walnuts from sinking to the bottom?
Toss the walnuts in a bit of flour before mixing them into the batter. This helps them stay evenly distributed throughout the cake.
What can I do if my cake is too dry?
Brush the cake with simple syrup (equal parts sugar and water) to add moisture and improve the texture.
Can I add other fruits or nuts to the cake?
Yes, you can add dried fruits like cranberries or nuts like pecans, but keep the total amount the same.
Can I substitute the dark rum with another liquid?
Yes, substitute dark rum with apple juice or another fruit juice for a non-alcoholic option.
More Ina Garten Recipe:
Ina Garten Rum Raisin Apple Cake Nutrition Facts
Serving Size: 1 of 12 slices
- Calories: 317
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 51mg
- Sodium: 327mg
- Potassium: 208mg
- Total Carbohydrate: 47g
- Dietary Fiber: 3g
- Sugars: 27g
- Protein: 5g
Ina Garten Rum Raisin Apple Cake
Description
Ina Garten’s Rum Raisin Apple Cake is made with golden raisins, dark rum, butter, sugar, eggs, applesauce, all-purpose flour, whole wheat flour, cornstarch, baking soda, cinnamon, nutmeg, cocoa powder, and walnuts. This delicious Rum Raisin Apple Cake recipe creates a hearty dessert that takes about 50 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Soak the raisins: Place all the raisins in a small bowl with the rum and let them sit overnight or for at least 4 hours.
- Preheat the oven: Preheat your oven to 190°C / 375°F. Grease and flour a 23×33 cm / 9×13-inch baking pan.
- Prepare the batter: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then mix in the applesauce.
- Mix dry ingredients: In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa powder. Gradually add the dry ingredients into the wet batter, mixing until fully incorporated.
- Combine and pour: Stir in the soaked raisins (with any remaining rum) and the chopped walnuts. Pour the batter into the prepared pan.
- Bake the cake: Bake in the preheated oven until a tester inserted into the middle of the cake comes out clean, about 25 minutes.
- Cool and serve: Allow the cake to cool on a wire rack before serving.
Notes
- Soak the Raisins Well: To get the best flavor, let the raisins soak in the rum overnight. This makes sure they take in all the rum and taste great in the cake.
- Measure Flour Right: When measuring flour, spoon it into the cup and level it off. This keeps the cake from turning out too heavy.
- Don’t Overmix: After adding the flour mixture to the wet ingredients, mix just until everything is combined. Mixing too much can make the cake tough.
- Use Fresh Spices: Fresh cinnamon and nutmeg give the best flavor. Old spices can lose their taste and won’t make the cake as good.
- Check the Cake Early: Start checking if the cake is done a few minutes before the time is up. Every oven is different, and you don’t want to overbake it.