Sunday Paper Dinner Table: Applesauce Cake with Bourbon Raisins
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Applesauce Cake with Bourbon Raisins¾ cup golden raisins2 tablespoons good bourbon, such as Maker's Mark10 tablespoons (1¼ sticks) unsalted butter, at room temperature, plus extra to grease the pan¾ cup granulated sugar¾ cup light brown sugar, lightly packed2 teaspoons pure vanilla extract2 extra-large eggs, at room temperature1¾ cups all-purpose flour, plus extra for the pan1½ teaspoons baking soda1 teaspoon ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon ground cloves1 teaspoon kosher salt1½ cups unsweetened applesauce, such as Mott's½ cup coarsely chopped pecansBourbon Cream Cheese Frosting (see below)Whole pecans halves, for decorating Bourbon Cream Cheese Frosting:6 ounces cream cheese, at room temperature6 tablespoons (¾ stick) unsalted butter, at room temperature1 tablespoon good bourbon, such as Maker's Mark½ teaspoon pure vanilla extract½ pound confectioners' sugar, sifted (see note) For the cake:Preheat the oven to 350 degrees. Butter a 9 × 2-inch round cake pan, line with parchment paper, then butter and flour the pan. Tap out the excess flour.Combine the raisins and bourbon in a small bowl, cover, and microwave for 30 seconds. Set aside for 15 minutes.Place the butter, granulated sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. With the mixer on medium, add the vanilla and the eggs, one at a time, and mix until smooth.Meanwhile, in a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer on low, slowly add the flour mixture to the batter, mixing just until combined. Stir in the applesauce. Fold in the raisins (including the liquid) and chopped pecans with a rubber spatula and mix well. Pour 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 inserted in the middle comes out clean. Cool for 30 minutes, turn out onto a cooling rack, rounded side up, and cool completely. Spread the Bourbon Cream Cheese Frosting on just the top of the cake (not the sides!) and artfully place the pecan halves on top. Serve at room temperature.Make ahead: Bake the cake, cool it, wrap it well, and refrigerate for up to 3 days or freeze for up to 6 months. Frost the cake just before serving. For the frosting:Place the cream cheese, butter, bourbon, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. With the mixer on low, slowly add the sugar and mix well. Scrape down the sides and stir well with a rubber spatula.Note: One-half pound of sifted confectioner's sugar is about 2 cups plus 2 tablespoons.Excerpted with permission from Modern Comfort Food. Copyright © 2020 by Ina Garten. Published by Clarkson Potter, an imprint of Penguin Random House. All rights reserved.
This recipe was featured in the October 4, 2020 edition of The Sunday Paper. The Sunday Paper publishes News and Views that Rise Above the Noise and Inspires Hearts and Minds. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe.
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Applesauce Cake with Bourbon Raisins¾ cup golden raisins2 tablespoons good bourbon, such as Maker's Mark10 tablespoons (1¼ sticks) unsalted butter, at room temperature, plus extra to grease the pan¾ cup granulated sugar¾ cup light brown sugar, lightly packed2 teaspoons pure vanilla extract2 extra-large eggs, at room temperature1¾ cups all-purpose flour, plus extra for the pan1½ teaspoons baking soda1 teaspoon ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon ground cloves1 teaspoon kosher salt1½ cups unsweetened applesauce, such as Mott's½ cup coarsely chopped pecansBourbon Cream Cheese Frosting (see below)Whole pecans halves, for decorating Bourbon Cream Cheese Frosting:6 ounces cream cheese, at room temperature6 tablespoons (¾ stick) unsalted butter, at room temperature1 tablespoon good bourbon, such as Maker's Mark½ teaspoon pure vanilla extract½ pound confectioners' sugar, sifted (see note) For the cake:Preheat the oven to 350 degrees. Butter a 9 × 2-inch round cake pan, line with parchment paper, then butter and flour the pan. Tap out the excess flour.Combine the raisins and bourbon in a small bowl, cover, and microwave for 30 seconds. Set aside for 15 minutes.Place the butter, granulated sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. With the mixer on medium, add the vanilla and the eggs, one at a time, and mix until smooth.Meanwhile, in a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer on low, slowly add the flour mixture to the batter, mixing just until combined. Stir in the applesauce. Fold in the raisins (including the liquid) and chopped pecans with a rubber spatula and mix well. Pour 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 inserted in the middle comes out clean. Cool for 30 minutes, turn out onto a cooling rack, rounded side up, and cool completely. Spread the Bourbon Cream Cheese Frosting on just the top of the cake (not the sides!) and artfully place the pecan halves on top. Serve at room temperature.Make ahead: Bake the cake, cool it, wrap it well, and refrigerate for up to 3 days or freeze for up to 6 months. Frost the cake just before serving. For the frosting:Place the cream cheese, butter, bourbon, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. With the mixer on low, slowly add the sugar and mix well. Scrape down the sides and stir well with a rubber spatula.Note: One-half pound of sifted confectioner's sugar is about 2 cups plus 2 tablespoons.Excerpted with permission from Modern Comfort Food. Copyright © 2020 by Ina Garten. Published by Clarkson Potter, an imprint of Penguin Random House. All rights reserved.
This recipe was featured in the October 4, 2020 edition of The Sunday Paper. The Sunday Paper publishes News and Views that Rise Above the Noise and Inspires Hearts and Minds. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe.
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