Ina Garten Applesauce Cake with Bourbon Raisins

Ina Garten applesauce cake with bourbon raisins is an easy spiced dessert made with applesauce, bourbon-soaked golden raisins and pecans, ready in 1 hour 45 minutes. Save this easy dessert for fall gatherings, Thanksgiving or holiday potlucks, because it can be baked ahead and frosted just before serving.

Soak the raisins in the warm bourbon for a full 15 minutes before they go into the batter, because that is where the cake gets its depth. Skip it and you end up with a plain, one-note applesauce cake.

Ina Garten loves old-fashioned cakes but often wishes they had more flavor, so she infuses the raisins with bourbon. A splash more goes into the cream cheese frosting, and the soaking liquid goes into the batter too, which carries the bourbon through every bite.

Source: Modern Comfort Food (2020)

Ina Garten Applesauce Cake with Bourbon Raisins

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

540

kcal

A moist, spiced applesauce cake studded with plump bourbon raisins and crunchy pecans, finished with a tangy cream cheese frosting. Frosting only the top keeps the cake looking rustic and lets the tender crumb show.

Ingredients

• 3/4 cup golden raisins
  

• 2 tablespoons good bourbon, such as Maker's Mark
  

• 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, plus extra to grease the pan
  

• 3/4 cup granulated sugar
  

• 3/4 cup light brown sugar, lightly packed
  

• 2 teaspoons pure vanilla extract
  

• 2 extra-large eggs, at room temperature
  

• 1 3/4 cups all-purpose flour, plus extra for the pan
  

• 1 1/2 teaspoons baking soda
  

• 1 teaspoon ground cinnamon
  

• 1/4 teaspoon ground nutmeg
  

• 1/4 teaspoon ground cloves
  

• 1 teaspoon kosher salt
  

• 1 1/2 cups unsweetened applesauce, such as Mott's
  

• 1/2 cup coarsely chopped pecans
  

• Bourbon Cream Cheese Frosting (this page)
  

• Whole pecans halves, for decorating
  

Directions

• Prep the pan: Preheat the oven to 350°F. Butter a 9 x 2-inch round cake pan, line it with parchment paper, then butter and flour the pan and tap out the excess flour.
• Soak the raisins: Combine 3/4 cup golden raisins and 2 tablespoons bourbon in a small bowl, cover it and microwave for 30 seconds. Then set it aside for 15 minutes while you start the batter.
• Cream the butter: Beat 10 tablespoons butter, 3/4 cup granulated sugar and 3/4 cup light brown sugar with the paddle attachment on medium speed for 3 minutes, until light and fluffy. Scrape down the bowl, then add 2 teaspoons vanilla and the 2 eggs one at a time, mixing until smooth.
• Mix the dry ingredients: Whisk 1 3/4 cups flour, 1 1/2 teaspoons baking soda, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves and 1 teaspoon salt in a medium bowl. Keep it close, since it goes into the mixer as soon as the eggs are in.
• Make the batter: With the mixer on low, slowly add the flour mixture and mix just until combined. Then stir in 1 1/2 cups applesauce and fold in the raisins with their liquid and 1/2 cup chopped pecans.
• Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, until the top springs back when lightly touched and a cake tester comes out clean.
• Cool the cake: Cool the cake in the pan for 30 minutes, then turn it out onto a cooling rack, rounded side up. Let it cool completely so the frosting won't melt.
• Frost and decorate: Spread the Bourbon Cream Cheese Frosting on just the top of the cake, not the sides. Then place the whole pecan halves on top and serve at room temperature.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Fat Daddio's 9-inch round cake pans, set of 2, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this applesauce cake without bourbon?

Yes, soak the raisins in warm apple juice or hot water instead. You will lose some of the depth, but the cake still turns out moist and spiced.

How long does applesauce cake keep?

Wrap the cooled, unfrosted cake well and refrigerate it for up to 3 days. For longer storage, freeze it for up to 6 months and thaw it in the fridge.

Can I make this cake ahead of time?

Bake and cool the cake, then wrap it and keep it in the fridge or freezer. Frost it just before serving so the frosting stays fresh and smooth.

Do I need a stand mixer for this recipe?

A hand mixer works fine for creaming the butter and sugars and for adding the eggs. Just keep it on low when you add the flour so you don't overmix.

What's the most common mistake with this cake?

Overmixing the batter after the flour goes in is the usual problem, because it makes the crumb tough. Mix only until combined, then fold in the raisins and pecans gently.