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    Apple-Bourbon Delight Cake with Raisins and Pecans

    clock-icon80 minutes
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    Pixicook editorial team

    A delightful cake made with applesauce, bourbon-soaked raisins, and pecans, topped with a delicious Bourbon Cream Cheese Frosting.

    Ingredients for Apple-Bourbon Delight Cake with Raisins and Pecans

    units in
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    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Golden Raisins

    cups

    Substitute chevron-down

    Bourbon

    tablespoons

    Substitute chevron-down

    Unsalted Butter, room temperature

    0.25 sticks

    Substitute chevron-down

    Granulated Sugar

    cups

    Substitute chevron-down

    Light brown sugar, lightly packed

    cups

    Substitute chevron-down

    Pure Vanilla Extract

    teaspoons

    Substitute chevron-down

    Extra Large Eggs, room temperature

    each

    Substitute chevron-down

    All Purpose Flour

    cups

    Substitute chevron-down

    Baking Soda

    teaspoons

    Substitute chevron-down

    Ground cinnamon

    teaspoons

    Substitute chevron-down

    Ground Nutmeg

    teaspoons

    Substitute chevron-down

    Ground Cloves

    teaspoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Unsweetened Applesauce

    cups

    Substitute chevron-down

    Coarsely Chopped Pecans

    cups

    Substitute chevron-down

    How to Make Apple-Bourbon Delight Cake with Raisins and Pecans

    1. Prepare Oven and Pan

    Preheat your oven to 350°F. Butter a 9 × 2-inch round cake pan, line the bottom with parchment paper, butter again, and dust lightly with flour.

    2. Soak Raisins in Bourbon

    Combine the golden raisins and bourbon in a small bowl. Cover and microwave for 30 seconds. Let sit for 15 minutes.

    3. Cream Butter and Sugars

    In a large mixing bowl, beat the room temperature butter, granulated sugar, and light brown sugar with an electric mixer fitted with the paddle attachment for about 3 minutes until light and fluffy. Add the vanilla extract and then the eggs, one at a time, mixing until smooth after each addition.

    4. Combine Dry Ingredients

    In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and kosher salt.

    5. Mix Batter

    Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Stir in the unsweetened applesauce until fully incorporated. Fold in the bourbon-soaked raisins (including any remaining liquid) and the chopped pecans.

    6. Bake the Cake

    Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 40 to 45 minutes until the top springs back lightly when touched and a cake tester inserted into the center comes out clean.

    7. Cool the Cake

    Allow the cake to cool in the pan on a cooling rack for about 30 minutes. Then, turn the cake out onto the rack and let it cool completely.

    Pitfalls and tips

    Don't Overmix

    Mix just until the batter comes together to avoid developing the gluten too much and creating a tough cake.

    Checking for Doneness

    Use a toothpick or cake tester to check if the cake is done; it should come out clean or with a few moist crumbs.

    Proper Creaming

    Cream room temperature butter and sugar until light and fluffy for a tender cake crumb.

    Choosing the Right Apples

    Use apples that hold their shape and offer a balance of sweet and tart flavors, such as Honeycrisp, Granny Smith, or Braeburn. Peel and dice them uniformly for even cooking.

    Measuring Flour Correctly

    Fluff up flour with a spoon, spoon it into the measuring cup, and level it off with a knife to prevent a dense cake.


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