NITA'S APPLESAUCE AND BOURBON CAKE
A delicious cake suitable for gift giving. The cake is great fresh, but better when aged. It is best to make around Thanksgiving to be ready for Christmas. This can be made in a 9x5 inch loaf pan with the baking time adjusted to 1 hour and 40 minutes. Happy Holidays!
Provided by Evelyn Carroll
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 4h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease a 9 inch tube pan. Line the bottom and sides with parchment paper, then grease the paper. In a saucepan over medium heat, combine applesauce, butter and sugar. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat, stir in vanilla, and set aside to cool.
- In a large bowl, mix flour, baking soda, salt, cinnamon, nutmeg and cloves. Add chopped pecans, raisins, chopped dates and cherries. Stir until the fruit and nuts are evenly coated. Stir in the cooled applesauce mixture. Pour into prepared pan.
- Bake in the preheated oven for 2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slowly pour bourbon on cake, letting it soak in. To speed up the process, you can use a toothpick to puncture many small holes all over the cake before pouring on the Bourbon. You will think that you are using too much Bourbon. Don't worry. You really want to soak the cake in Bourbon! Wrap cake well and store in refrigerator.
Nutrition Facts : Calories 640.9 calories, Carbohydrate 97 g, Cholesterol 40.7 mg, Fat 22.7 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 10.6 g, Sodium 412.1 mg, Sugar 55.7 g
APPLE BOURBON CAKE
New York is apple country and this cake recipe is courtesy of the state's apple growers group. I am tucking it away to make for Thanksgiving but thought I would share it in the meantime. My own version will probably include less sugar as we don't like things quite so sweet. Please note the preparation time include an hour of soaking time.
Provided by justcallmetoni
Categories Dessert
Time 2h15m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Place the chopped apples and bourbon in a large resealable bag an shake a bit. Let sit for 1 hour, occasionally tossing a bit to insure that all of the fruit gets well seasoned.
- Preheat oven to 375 degrees. Prepare an 13x9 inch inch baking pan with a light coating of cooking spray. Set aside.
- In a large bowl, beat together the sugar, oil and eggs using a electric mixer or a whisk.
- In a separate bowl, mix together the flour, baking soda, cinnamon, salt, nutmeg, and cloves.
- Fold the dry ingredients into the wet, mixing thoroughly.
- Add in the chopped apples, bourbon and walnuts by hand.
- Pour batter into prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Serve warm or cold with whipped cream, ice cream or frozen yogurt.
Nutrition Facts : Calories 219.7, Fat 8.3, SaturatedFat 1.1, Cholesterol 15.5, Sodium 160.1, Carbohydrate 28.4, Fiber 1.2, Sugar 19, Protein 2.4
FRESH APPLE CAKE WITH HOMEMADE CARAMEL SAUCE
Provided by Martina McBride
Categories dessert
Time 1h5m
Yield one 13-by-9-inch cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended.
- Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired.
- Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream.
- Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving.
- Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving.
APPLE CAKE WITH BOURBON SAUCE
Steps:
- To make the cake: Preheat oven to 350 degrees. Grease and flour a 12 cup non-stick bundt pan. In a small bowl combine flour, cinnamon, baking soda and salt. In a large mixing bowl, combine sugar, oil, eggs and vanilla. Blend well with and electric mixer. Add the flour mixture and nuts and blend thoroughly. Stir in diced apples. Spread batter in prepared bundt pan. Bake 1 hour or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes then remove to wire rack. To make the bourbon sauce: In a small saucepan, melt the butter, add the brown sugar and bourbon. Cook over medium heat stirring occasionally for about 5 minutes. Serve cake warm or at room temperature with warm bourbon sauce drizzled over it.
APPLE-BOURBON COFFEE CAKE
Add a shot of bourbon to this sour cream coffee cake baked with a layer of apple butter.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the bourbon and vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apple butter on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about an hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.
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 CAKE I
This is a tasty cake that stores well and is quite easy to make.
Provided by Judy Richardson
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
- Beat vegetable oil and eggs until foamy. Add the sugar, flour, ground cinnamon, baking, soda, salt, and vanilla and mix well. Stir in the diced apples. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool cake in pan for 10 minutes. Cake needs no frosting.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 27.7 g, Cholesterol 15.5 mg, Fat 9.7 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 107.2 mg, Sugar 18.9 g
BLUE RIBBON APPLE CAKE
Jennie Wilburn of Long Creek, Oregon credits, "A friend from New Hampshire gave me this recipe for her cake, which took a blue ribbon at the county fair."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine flour, 2 cups sugar, baking powder and salt. Combine eggs, oil, orange juice and vanilla; add to flour mixture and mix well. , In a bowl, toss apples with cinnamon and remaining sugar. Spread a third of the batter into a greased 10-in. tube pan. Top with half the apples. Repeat layers. Carefully spread remaining batter over apples. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack; cool. Dust with confectioners' sugar.
Nutrition Facts : Calories 353 calories, Fat 15g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 165mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
MARK BITTMAN'S BOURBON APPLE CAKE
Soaking a cake in liquor or syrup is an old concept. Bake a standard cake, like this golden one, and when it's done, pour enough sweetened, butter-laden alcohol over the top to really saturate it. The result is strong and juicy and makes frosting superfluous.
Provided by Mark Bittman
Categories cakes, dessert
Time 2h
Yield About 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch rectangular pan with butter, or butter and flour a 9-inch Bundt pan. Put apples in a blender or food processor and purée; remove and set aside.
- In food processor, combine 1 1/2 sticks butter (12 tablespoons) with 1 1/2 cups sugar and pulse until combined. With motor running, add eggs one at a time. Add apple purée and process until just combined.
- In a large bowl, combine flour, baking powder and salt. Add about a third of flour mixture to apple mixture in food processor. Then, with motor running, add about half of milk; add another third of flour, followed by rest of milk, then finally last of the flour. Process until batter just evens out.
- Turn batter into prepared pan and bake until middle is set (your fingers should leave only a small indentation when you gently press cake), 45 to 50 minutes. When done, cool in pan for about 10 minutes.
- Meanwhile, combine 1 cup liquor in a small pot with remaining butter and sugar. Cook, stirring occasionally, until sugar is dissolved and liquid is slightly thickened, about 10 minutes. Let cool to room temperature, then pour over cake; let it sit for at least an hour before serving. (For Bundt, let it sit for an hour, then unmold). Store at room temperature, covered with waxed paper, for up to 2 days.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 10 grams, Sodium 185 milligrams, Sugar 44 grams, TransFat 1 gram
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- PREHEAT OVEN TO 350F. Spray a 9 x 13 pyrex dish (or Bundt pan) with oil and lightly flour it. To flour, add a tablespoon of flour to sprayed pan, shake to cover evenly, discard remaining flour.
- MAKE WET BATTER: Beat eggs and sugar with immersion blender stick or electric beaters for 2 minutes in a large bowl until fluffy. Blend in oil and vanilla.
- ADD DRY INGREDIENTS TO WET: Put flour, baking powder, salt and cinnamon in a mesh strainer sitting over bowl with wet batter. Sift/shake dry ingredients through the strainer into the mixture in the bowl below. Blend well with a mixing spoon. Don't over mix. Fold chopped apples into batter. Mix in nuts or raisins if using.
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