80 minutes
A delightful cake made with applesauce, bourbon-soaked raisins, and pecans, topped with a delicious Bourbon Cream Cheese Frosting.
Golden Raisins
cups
Bourbon
tablespoons
Unsalted Butter, room temperature
0.25 sticks
cups
Light brown sugar, lightly packed
cups
teaspoons
Extra Large Eggs, room temperature
each
cups
teaspoons
teaspoons
Ground Nutmeg
teaspoons
Ground Cloves
teaspoons
teaspoons
Coarsely Chopped Pecans
cups
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.
Mix just until the batter comes together to avoid developing the gluten too much and creating a tough cake.
Use a toothpick or cake tester to check if the cake is done; it should come out clean or with a few moist crumbs.
Cream room temperature butter and sugar until light and fluffy for a tender cake crumb.
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.
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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