APPLE BRANDY PECAN CAKE
My favorite apple cake is made with a shot of brandy and drizzled with caramel to set off the wonderful flavors. If alcohol is a no-go, use orange juice instead of apple brandy. If you'd rather go the chocolate route, add mini chocolate chips to the cake and use chocolate ice cream topping for the drizzle. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Lightly grease a 13x9-in. baking pan., In a large bowl, beat butter and sugar until well blended, about 3 minutes. Add 1 egg at a time, beating well after each addition. Beat in applesauce and brandy. In another bowl, whisk flour, salt, baking soda, cinnamon, allspice and nutmeg; gradually add to butter mixture. Fold in apples and pecans. , Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool completely. If desired, top with caramel topping.
Nutrition Facts : Calories 223 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 201mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE BRANDY SPICE CAKE
The brandy may be omitted if desired, but it just tastes so much better when it is added to the batter, also I like to throw in a few raisins for extra flavor, but not too many, as the cake will take longer to bake, and there is a possibility of the cake batter running over the sides of the pan.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Grease an 8-inch square baking pan.
- In a large bowl, mix together brown sugar, cream cheese, oil and vanilla; beat with an electric mixer at medium speed until well blended (about 3 minutes).
- Add in the eggs, beat well.
- Sift the flour with all dry ingredients (up to and including nutmeg) stir with a whisk to combine well.
- Add the flour mixture and the buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture; beat well after each addition.
- Stir in the apples and brandy (if using).
- Spoon the mixture into a prepared baking dish.
- Bake for 30 minutes, or until the cake tests done.
- Cool completely on a wire rack.
- Sprinkle with powdered sugar if desired before serving.
APPLE-BRANDY CARROT CAKE
A cake mix jumpstarts this loaded carrot cake. The cake is brandy-soaked in true southern style.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 16
Number Of Ingredients 14
Steps:
- In large bowl, pour 1 cup brandy over apples, raisins and pecans; let stand 1 hour.
- Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour. In large bowl, beat cake mix, butter, water, nutmeg, allspice and eggs with electric mixer on low speed 2 minutes. Stir in apple mixture. Pour into pan.
- Bake cake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack.
- Meanwhile, in 1-quart saucepan, heat all Brandy Sauce ingredients to boiling over medium heat, stirring occasionally. Boil 2 minutes, stirring constantly.
- Prick top of cake several times with fork. Pour Brandy Sauce over warm cake. Cool completely, about 2 hours. Store loosely covered.
Nutrition Facts : Calories 295, Carbohydrate 42 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg
APPLE BOURBON BUNDT CAKE
One of my favorite pie alternatives is bundt cake. A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, defies the cliché of Thanksgiving dessert, yet keeps well within its harvest-time paradigm. Plus, a bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up. The booze bath helps keep it fresh, meaning you can bake it ahead and eat the leftovers for days.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
- In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
- With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
- While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
- While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 379 milligrams, Sugar 45 grams, TransFat 1 gram
APPLE BRANDY
I spend a lot of time developing recipes for the many fruits and vegetables we grow on our farm. In this creation, apple liquor is enhanced with spices for a delightful drink.-Deanna Seippel, Lancaster, Wisconsin
Provided by Taste of Home
Time 35m
Yield 2 quarts.
Number Of Ingredients 7
Steps:
- Combine sugar and water in a large saucepan. Bring to a boil; cook and stir until sugar is dissolved. Remove from the heat., Place apples in a large glass or plastic container; add the sugar mixture, brandy, cloves and cinnamon stick. Cover and let stand at room temperature for at least two weeks, stirring once a week., Strain brandy mixture; discard apples and spices. Pour into glass bottles. Place an additional three cloves and one cinnamon stick in each bottle.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
FRESH APPLE CAKE WITH CARAMEL SAUCE
I've had this recipe for years and make it often since Michigan has an abundance of apples. The caramel sauce is a special touch, especially when serving guests. -Mrs. Karl Zank, Sand Lake, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, nutmeg and cinnamon; gradually add to creamed mixture and mix well. Stir in apples and walnuts. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, for caramel sauce, combine brown sugar and cornstarch in a saucepan. Add remaining ingredients. Bring to a boil; cook and stir until thickened, about 3 minutes. Serve cake warm or cold with warm caramel sauce.
Nutrition Facts : Calories 436 calories, Fat 21g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 335mg sodium, Carbohydrate 60g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
MY FRESH APPLE BRANDY CAKE
YUMMY. I concocted this recipe in an attempt to copy a cake that was served in a deli where I and my co-workers went to have lunch at least twice a week. It comes pretty close to the original, and it keeps well--seems to get better as the days go on, although my family loved it so much it didn't last that many days!!!
Provided by Georgia Girl
Categories Dessert
Time 2h3m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- Beat the oil and sugars together.
- Add the eggs one at a time, beating well after each one.
- Sift the flour, cinnamon, salt and baking soda together.
- Add half of the flour mixture gradually to the egg mixture, mixing well.
- Add the apple brandy, vanilla and the coconut, mixing well.
- Dredge the apples, raisins and nuts in the remaining flour, coating well.
- Gradually stir into the cake mixture, mixing thoroughly.
- Pour into a well-greased and floured 10 inch tube cake pan.
- Bake for 1 hour and 20 minutes (or until a knife blade comes out clean when inserted into the cake.).
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- Heat oven to 350°F. Grease and flour 12-cup Bundt® or 10-inch tube pan. In large bowl, combine flour, sugar, brown sugar, baking soda, salt and cinnamon; mix well. Add oil, brandy, vanilla and eggs. With spoon, stir until well blended. (Mixture will be very thick). Fold in apples and nuts. Pour and spread batter in greased and floured pan.
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