Ina Garten Applesauce Cake With Bourbon Raisins

Ina Garten’s Applesauce Cake with Bourbon Raisins is made with golden raisins, bourbon, unsalted butter, granulated sugar, light brown sugar, vanilla extract, eggs, all-purpose flour, baking soda, cinnamon, nutmeg, cloves, kosher salt, unsweetened applesauce, and pecans. This delicious applesauce cake recipe creates a hearty dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.

This Applesauce Cake with Bourbon Raisins Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• ¾ cup golden raisins
• 2 tablespoons good bourbon, such as Maker’s Mark
• 10 tablespoons (1¼ sticks) unsalted butter, at room temperature, plus extra to grease the pan
• ¾ cup granulated sugar
• ¾ cup light brown sugar, lightly packed
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs, at room temperature
• 1¾ cups all-purpose flour, plus extra for the pan
• 1½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon kosher salt
• 1½ cups unsweetened applesauce, such as Mott’s
• ½ cup coarsely chopped pecans
• Bourbon Cream Cheese Frosting
• Whole pecans halves, for decorating

How To Make Applesauce Cake With Bourbon Raisins?

1. Preheat the oven: Preheat your oven to 180°C / 350°F. Butter a 23 cm / 9 × 2-inch round cake pan, line with parchment paper, then butter and flour the pan. Tap out the excess flour.
2. Prepare the raisins: Combine the raisins and bourbon in a small bowl, cover, and microwave for 30 seconds. Set aside for 15 minutes to allow the raisins to soak up the bourbon.
3. Cream the butter and sugars: In the bowl of an electric mixer fitted with the paddle attachment, place the butter, granulated sugar, and brown sugar. Beat on medium speed for 3 minutes until light and fluffy. Scrape down the bowl with a rubber spatula as needed.
4. Add the eggs and vanilla: With the mixer on medium speed, add the vanilla extract and the eggs, one at a time, mixing until smooth.
5. Mix the dry ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
6. Combine wet and dry: With the mixer on low, slowly add the flour mixture to the butter and egg mixture, mixing just until combined.
7. Add applesauce and extras: Stir in the applesauce. Gently fold in the bourbon-soaked raisins (including any remaining liquid) and chopped pecans with a rubber spatula until well incorporated.
8. Pour and bake: Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until the top springs back when lightly touched and a cake tester inserted in the center comes out clean.
9. Cool the cake: Let the cake cool for 30 minutes in the pan, then turn it out onto a cooling rack, rounded side up, and cool completely.
10. Frost and decorate: Once cool, spread the Bourbon Cream Cheese Frosting on just the top of the cake (leaving the sides bare). Decorate with whole pecan halves as desired. Serve at room temperature.

Recipe Tips:

• Soak raisins well: Let the raisins soak in the bourbon for at least 15 minutes so they get more flavor and become soft. This makes the cake taste better.
• Use soft butter and eggs: Make sure your butter and eggs are not cold. Room temperature ingredients mix better and make the cake light and fluffy.
• Don’t mix too much: After adding the flour, mix the batter only until everything is combined. Mixing too much can make the cake hard.
• Check if it’s done: After 40 minutes, stick a toothpick in the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.
• Let the cake cool: Let the cake sit in the pan for 30 minutes before taking it out. This helps the cake hold its shape and makes it easier to frost.

How To Store Leftovers?

• Refrigerate: Let the leftover Applesauce Cake cool completely to room temperature. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator 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, transfer the cake to the refrigerator overnight before serving.

Nutrition Facts

Serving Size: 1 of 8 servings

• Calories: 533
• Total Fat: 21.8g
• Saturated Fat: 10g
• Cholesterol: 25.75mg
• Sodium: 35.5mg
• Potassium: 0mg
• Total Carbohydrate: 77.5g
• Dietary Fiber: 2.7g
• Sugars: 51.9g
• Protein: 5.5g

Try More Ina Garten Recipe:

• Ina Garten Bittersweet Chocolate Cake
• Ina Garten Black & White Cookies
• Ina Garten Lemon Meringue Squares
• Ina Garten Milk Chocolate Oreo Ice Cream