Sunday Paper Dinner Table: Applesauce Cake with Bourbon Raisins

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Applesauce Cake with Bourbon Raisins

¾ cup golden raisins

2 tablespoons good bourbon, such as Maker’s Mark

10 tablespoons (1¼ sticks) unsalted butter, at room temperature, plus extra to grease the pan

¾ cup granulated sugar

¾ cup light brown sugar, lightly packed

2 teaspoons pure vanilla extract

2 extra-large eggs, at room temperature

1¾ cups all-purpose flour, plus extra for the pan

1½ teaspoons baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 teaspoon kosher salt

1½ cups unsweetened applesauce, such as Mott’s

½ cup coarsely chopped pecans

Bourbon Cream Cheese Frosting (see below)

Whole pecans halves, for decorating

Bourbon Cream Cheese Frosting:

6 ounces cream cheese, at room temperature

6 tablespoons (¾ stick) unsalted butter, at room temperature

1 tablespoon good bourbon, such as Maker’s Mark

½ teaspoon pure vanilla extract

½ 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.