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 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
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.
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
BOURBON AND SPICE CUPCAKES
These bourbon cupcakes made using Betty Crocker™ Super Moist™ spice cake mix are topped with cream and cheese frosting - a perfect fall dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs and adding 2 tablespoons of the bourbon. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In large bowl, beat butter, cream cheese and mascarpone cheese with electric mixer on low speed until smooth. Add powdered sugar, 1/4 cup at a time, beating until smooth. Add remaining 2 tablespoons bourbon; beat until frosting is smooth and spreadable. Pipe or spread frosting on cupcakes; sprinkle evenly with nutmeg.
Nutrition Facts : Calories 290, Carbohydrate 36 g, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 200 mg
APPLE SPICE CAKE
Very moist spicy sweet cake with chunks of tender apples and raisins.
Provided by Krissyp
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
- Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.
- Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners' sugar.
Nutrition Facts : Calories 356.6 calories, Carbohydrate 53.6 g, Cholesterol 88 mg, Fat 14.9 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 8.9 g, Sodium 287.9 mg, Sugar 37.5 g
SPICE CAKE WITH BOURBON-PECAN FROSTING
Moist cake with sweet and buttery frosting... Tweak the ingredients to your liking. Try it with variations in the spices, extracts, and liquor: such as cayenne, ginger, almond extract, spiced dark rum, cointreau, irish cream... Also try glazing the pecans with carmelization, candying, or even a nice orange spice. For an easier variation, add some cayenne and brown sugar or some of the other spices mentioned earlier before toasting the pecans. Then sprinkle them atop after icing, to keep the flavors more independent of each other.
Provided by GoldsmithLissa
Categories Dessert
Time 2h30m
Yield 1 9-in 2-layer cake, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- CAKE: Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, cinnamon, nutmeg, ground cloves and salt. In a cup, mix the milk with the vanilla.
- In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.
- Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.
- FROSTING: In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat the bourbon and toasted pecans into the frosting.
- Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.
Nutrition Facts : Calories 1418.1, Fat 66.2, SaturatedFat 38.7, Cholesterol 302.6, Sodium 578.3, Carbohydrate 194, Fiber 2.4, Sugar 141.6, Protein 13.2
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