Applesauce Cake with Bourbon Raisins

Categories: Cake Dessert

Ingredients

• Serves 8
• 3/4 cup golden raisins
• 2 tablespoons good bourbon, such as Maker's Mark
• 10 tablespoons unsalted butter, at room temperature, plus extra for 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 salt
• 1-1/2 cups unsweetened applesauce
• 12 cup coarsely chopped pecans
• Bourbon Cream Cheese Frosting, recipe follows*
• Whole pecan halves, for decorating
• Bourbon Cream Cheese Frosting
• Adapted from Modern Comfort Food
• by Ina Garten
• Frosts One 9-Inch Round Cake
• 6 ounces cream cheese, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1 tablespoon good bourbon, such as Maker's Mark
• 1/2 teaspoon pure vanilla extract
• 1/2 pound confectioners' sugar, sifted
• *Note: 1/2 pound confectioners' sugar is equal to 3/4 cup golden raisins
• 2 cups plus 2 tablespoons 2 cups plus 2 tablespoons

Directions

1. Preheat the oven to 350F. Butter a 8×2 inch round cake pan, line with parchment paper,then butter and flour the pan. Tap out the excess flour.

2. To Make The Cake: Combine the raisins and bourbon in a small bowl, cover, and microwave for 30 seconds. Set aside for 15 minutes.

3. 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.

4. 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.

5. To Bake The Cake: Bake for 40 to 45minutes, 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.

6. To Make 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.

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