Ina Garten Applesauce Cake With Bourbon Raisins Recipe

Ina Garten’s Applesauce Cake With Bourbon Raisins is a wonderfully moist, tender spice cake that delivers a rich, boozy kick in every bite. The applesauce keeps the crumb soft for days, while the bourbon-soaked raisins add pockets of deep, warm flavor throughout.

This recipe takes about 85 minutes total from start to finish and is suitable for intermediate bakers. The one step that needs your full attention is soaking the raisins for at least 30 minutes — everything else comes together in one bowl.

Ina Garten Applesauce Cake With Bourbon Raisins Overview

This cake fits perfectly into the American baking tradition, where applesauce replaces some of the fat to create an incredibly tender crumb. The recipe leans on a classic spice blend of cinnamon, nutmeg, and clove, which complements the sweet-tart applesauce without overwhelming it.

What makes this version stand out is the bourbon treatment. The raisins absorb a quarter cup of bourbon before baking, so their flavor blooms in the oven rather than tasting raw. The finishing glaze, made with powdered sugar and a touch more bourbon, adds a sophisticated sheen that ties everything together.

Why This Recipe is Worth Trying

Here are the reasons this cake earns a regular spot in my baking rotation.

• Incredibly moist texture — The applesauce keeps the crumb tender and soft for days, unlike many butter cakes that dry out by the second day.
• Deep, layered flavor — Bourbon-soaked raisins add a warm, boozy note that complements the spice blend without tasting harsh or alcohol-forward.
• Simple one-bowl method — You cream the butter and sugars, add wet ingredients, then fold in dry ingredients. No finicky steps or complicated techniques.
• Perfect for make-ahead — The cake tastes even better the day after baking as the flavors meld. You can also freeze the unglazed cake for up to three months.
• Beautiful presentation — The glossy bourbon glaze drizzled over the top creates an elegant finish that looks impressive with minimal effort.
• Scalable for different pans — The recipe works in an 8-inch square pan, but you can also bake it in a loaf pan or even as cupcakes with adjusted times.

Ingredients You’ll Need for This Recipe

Here is what you need, grouped by category for easy shopping and prep.

Fruit and Soaking Liquid

• 1/2 cup raisins — Standard dark raisins work best here. Golden raisins are a fine substitute but will be slightly less intense in flavor.
• 1/4 cup bourbon — Use a bourbon you enjoy drinking — the quality matters since the flavor concentrates during soaking. Avoid cooking sherry or imitation extracts.

Wet Ingredients

• 1/2 cup unsalted butter, softened — Room temperature butter creams better with the sugars. Take it out of the fridge about 45 minutes before starting.
• 2 large eggs, at room temperature — Cold eggs can cause the batter to separate. Let them sit on the counter alongside the butter.
• 1/2 cup unsweetened applesauce — Store-bought or homemade works equally well. Avoid chunky or sweetened versions, which throw off the moisture balance.
• 1 teaspoon vanilla extract — Pure vanilla extract adds depth. Artificial vanilla will work, but the flavor will be less complex.

Dry Ingredients

• 1 1/4 cups all-purpose flour — Spoon and level the flour into your measuring cup. Scooping directly from the bag packs in too much flour, which makes the cake dry.
• 1/2 teaspoon baking powder — Check the expiration date. Old baking powder won’t give enough lift.
• 1/2 teaspoon baking soda — This reacts with the acidity in the applesauce to help the cake rise.
• 1/2 teaspoon kosher salt — Salt balances the sweetness and enhances the spice flavors. Use Diamond Crystal or Morton’s; table salt is much saltier per teaspoon.
• 1 teaspoon ground cinnamon — Fresh cinnamon smells more pungent. If yours has been in the cabinet for over a year, consider replacing it.
• 1/2 teaspoon ground nutmeg — Freshly grated nutmeg yields a brighter, more aromatic flavor than pre-ground.
• 1/4 teaspoon ground cloves — A little goes a long way. Cloves are potent, so stick to the measurement.

For the Bourbon Glaze

• 1/2 cup powdered sugar, sifted — Sifting removes lumps, ensuring a smooth, streak-free glaze. If you skip this, the glaze will look speckled.
• 1 tablespoon bourbon — Same rule as above: use a decent bourbon. This is the main flavor of the glaze.
• 1 to 2 teaspoons milk — Start with one teaspoon, whisk, then add the second only if the glaze is too thick to pour. The consistency should be thick but flow off the spoon in a steady ribbon.

Useful Equipment

You probably have most of these already. Here is what helps the process go smoothly.

• Stand mixer or hand mixer — The creaming step requires beating butter and sugar together for 2-3 minutes. A hand mixer works fine; just hold the bowl steady.
• 8-inch square baking pan — Metal or glass both work. If using glass, reduce the oven temperature by 25°F to prevent over-browning.
• Parchment paper — Line the bottom of the pan after greasing. This guarantees the cake releases cleanly without tearing.
• Rubber spatula — You will scrape the bowl multiple times and fold in the raisins. A flexible spatula gets into corners better than a wooden spoon.
• Wire cooling rack — Cooling the cake on a wire rack instead of a flat surface allows air to circulate, preventing the bottom from becoming soggy.

Steps to Make Ina Garten Applesauce Cake With Bourbon Raisins

Follow these steps in order, and you will have a perfectly moist, well-spiced cake every time.

• Soak the raisins — Combine 1/2 cup raisins and 1/4 cup bourbon in a small bowl. Let sit for at least 30 minutes. While they soak, preheat the oven to 350°F and grease an 8-inch square pan, then line the bottom with parchment paper.
• Cream butter and sugars — Beat the softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape the bowl well.
• Add eggs slowly — Add eggs one at a time, beating on medium-low just until combined. Overbeating here can cause the cake to dome or crack on top.
• Mix in wet ingredients — Add the applesauce and vanilla on low speed for about 30 seconds until smooth. Scrape the bowl again.
• Whisk dry ingredients — In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures even distribution of leaveners and spices.
• Combine dry and wet — With the mixer on low, add the dry mixture in three additions, mixing just until the flour disappears. Stop when no white streaks remain.
• Fold in raisins — Drain the soaked raisins, discarding the liquid. Fold them into the batter gently with a rubber spatula until evenly distributed. Pour the batter into the prepared pan.
• Bake and check doneness — Bake for 45 to 55 minutes, rotating halfway through. A toothpick inserted into the center should come out clean or with a few moist crumbs. Tent with foil after 35 minutes if the top is browning too fast.
• Cool in pan — Let the cake rest in the pan on a wire rack for 15 minutes. Then run a knife around the edges, invert onto a plate, remove parchment, and flip right side up onto the rack to cool completely, about 1 hour.
• Glaze and set — Whisk together sifted powdered sugar, 1 tablespoon bourbon, and 1 teaspoon milk until smooth. Add another teaspoon of milk if needed. Drizzle over the cooled cake in a zigzag pattern and let set for 10 minutes before slicing.

What Went Wrong and How I Fixed It

Nobody bakes perfectly every time. Here are the mistakes I made and how to avoid them.

• Overmixed batter — I once mixed the dry ingredients in on high speed, thinking faster was better. The cake came out dense and tough. Mix on low just until the flour disappears — stop the instant you see no white streaks.
• Cold butter — I tried to rush the process by using cold butter straight from the fridge. It refused to cream properly with the sugar, leaving a lumpy, uneven batter. Let the butter sit out for at least 45 minutes until soft enough to easily press with a finger.
• Skipping the parchment — The first time I baked this cake, I only greased the pan. Half the cake stuck to the bottom. Line the pan with parchment paper after greasing — it guarantees a clean release every time.
• Glazing while warm — I was impatient once and drizzled the glaze over the cake while it was still slightly warm. The glaze soaked right in, leaving a dull, patchy finish. Let the cake cool completely — about 1 hour — before glazing.
• Not soaking raisins long enough — I rushed the soaking step one afternoon, only giving the raisins 10 minutes. The bourbon flavor barely came through. Give them the full 30 minutes, or even longer if you have time.

Ways to Make Ina Garten’s Applesauce Cake With Bourbon Raisins Healthier

If you want to lighten this cake without losing too much flavor, these swaps work well.

• Replace butter with applesauce — Swap half the butter (1/4 cup) for an additional 1/4 cup applesauce. The cake will be slightly less rich but still moist and tender.
• Use whole wheat pastry flour — Substitute half the all-purpose flour with whole wheat pastry flour. It adds fiber while keeping the crumb soft, unlike regular whole wheat, which makes the cake dense.
• Reduce sugar by 1/4 cup — Cut the granulated sugar down to 1/4 cup instead of 1/2 cup. The applesauce and raisins add enough sweetness that the cake remains dessert-worthy without being cloying.
• Swap raisins for dried cranberries — Dried cranberries have less sugar than raisins and bring a tartness that balances the spice blend. Use the same 1/2 cup amount, and soak them in bourbon as directed.
• Skip the glaze — The glaze adds about 50 calories and a significant amount of sugar. Skipping it leaves a perfectly good cake that pairs well with a dusting of powdered sugar or a dollop of whipped cream instead.

Alternative Ingredients for Ina Garten’s Applesauce Cake With Bourbon Raisins

Here are some smart substitutions that keep the cake delicious.

• Raisins → dried cherries — Use 1/2 cup dried cherries in place of raisins. They hold up well to soaking and add a slightly tart, fruity pop that contrasts nicely with the warm spices.
• Bourbon → bourbon vanilla extract — If you avoid alcohol, substitute 1 teaspoon bourbon vanilla extract plus 3 tablespoons water or apple juice for the bourbon soaking liquid. The vanilla still adds warm notes without the booze.
• Unsalted butter → coconut oil — Use 1/2 cup melted coconut oil in place of the butter. The cake will have a subtle coconut flavor and a slightly different texture — more tender but less fluffy.
• All-purpose flour → gluten-free 1-to-1 blend — Replace the 1 1/4 cups all-purpose flour with the same amount of a quality gluten-free baking blend that contains xanthan gum. The cake will be slightly crumblier but still delicious.
• Granulated sugar → coconut sugar — Substitute 1/2 cup coconut sugar for the granulated sugar. It deepens the color slightly and adds a caramel-like flavor that works well with the bourbon and spices.
• Ground cloves → allspice — Use 1/4 teaspoon ground allspice instead of cloves. Allspice is milder and more floral, but still adds that warm, aromatic note the recipe needs.

What to Serve With Ina Garten Applesauce Cake With Bourbon Raisins

This cake pairs beautifully with a range of drinks, sides, and toppings. Here are my favorite accompaniments.

• Spiced chai latte — The chai’s warm notes of cardamom, ginger, and cinnamon echo the cake’s spice blend without competing. A match made in cozy heaven.
• Vanilla bean ice cream — A scoop of rich, creamy vanilla cuts through the cake’s dense texture and adds a cooling contrast to the warm spices.
• Hot bourbon toddy — For a boozy evening pairing, sip a classic hot toddy made with honey, lemon, and a generous pour of bourbon. The flavors mirror and complement each other.
• Apple cider — Cold or warm, apple cider’s fruity, tart notes highlight the applesauce in the cake while its sweetness balances the bourbon glaze.
• Whipped cream — A dollop of lightly sweetened whipped cream adds airy richness without overwhelming the cake’s delicate crumb. A dusting of cinnamon on top ties it together.
• Roasted pears — Sliced pears roasted with a touch of honey and cinnamon make a sophisticated side. Their natural sweetness and soft texture echo the cake’s fruit elements.

Best Tips for Ina Garten’s Applesauce Cake With Bourbon Raisins

These tips come from multiple rounds of testing and save you from the little pitfalls I encountered.

• Soak the raisins overnight if possible — The 30-minute soak works, but soaking them overnight in the fridge yields raisins that are plump, juicy, and deeply infused with bourbon flavor throughout the entire cake.
• Use a kitchen scale for flour — 1 1/4 cups of all-purpose flour weighs about 150 grams. Weighing eliminates the risk of packing too much flour, which is the most common cause of a dry cake.
• Rotate the pan halfway through baking — Ovens can have hot spots. Rotating at the 25-minute mark ensures even browning and prevents one side from rising higher than the other.
• Check for doneness with a toothpick at 45 minutes — Ovens vary, so start checking around 45 minutes. If the toothpick comes out wet, give it another 5 minutes and check again. Keep checking every 2-3 minutes after that.
• Let the glaze set fully before stacking — If you plan to store slices in a container, wait until the glaze is completely dry, about 30 minutes. Stacking wet glaze will ruin the finish and make a sticky mess.
• Bring the refrigerated cake to room temperature before serving — The cake’s flavor and texture are best at room temperature. Take it out of the fridge 30 minutes before slicing for the perfect crumb.
• Reserve a few soaked raisins for garnish — Before folding all the raisins into the batter, set aside a small handful. Scatter them on top of the batter before baking, and they will create attractive, caramelized pockets on the surface.

Unique Takes on Ina Garten Applesauce Cake With Bourbon Raisins

These variations keep the core recipe but give it a new personality. Try one next time.

• Chocolate Bourbon Raisin Cake — Replace 2 tablespoons of the flour with unsweetened cocoa powder. The chocolate adds a dark, rich layer that pairs wonderfully with the bourbon-soaked raisins.
• Pumpkin Spice Version — Swap the 1/2 cup applesauce for 1/2 cup pumpkin puree, and add 1 teaspoon pumpkin pie spice along with the existing spices. The result is a dense, fall-inflected cake perfect for Thanksgiving.
• Maple Bourbon Raisin Cake — Replace the 1/2 cup granulated sugar with 1/3 cup maple syrup, and reduce the milk in the glaze by half a teaspoon. The maple flavor complements the bourbon beautifully.
• Apple Walnut Raisin Cake — Fold in 1/2 cup chopped toasted walnuts along with the raisins. The walnuts add crunch and a nutty flavor that contrasts with the soft, moist crumb.
• Spiced Pear Raisin Version — Replace the applesauce with 1/2 cup pear puree (peeled, cooked pears blended smooth). The pear adds a milder, more delicate fruit note that lets the bourbon and spices shine.
• Gingerbread Bourbon Raisin Cake — Add 1/2 teaspoon ground ginger and 1/4 teaspoon allspice to the dry ingredients. The ginger’s warmth and spiciness elevate the bourbon and create a gingerbread-like profile.

How to Store Ina Garten’s Applesauce Cake With Bourbon Raisins

Proper storage keeps this cake fresh and prevents the glaze from smearing.

• Room temperature — Wrap the cake tightly in plastic wrap and store at room temperature for up to 3 days. Keep it away from direct sunlight or heat sources to prevent the glaze from melting.
• Refrigerator — For longer storage, wrap the cake in plastic wrap and place it in an airtight container. It will keep for up to 5 days. Let slices come to room temperature before serving for the best texture.
• Freezer (unglazed) — Wrap the completely cooled, unglazed cake tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before glazing.
• Freezer (glazed) — Freeze glazed cake in a single layer on a baking sheet until the glaze is hard, about 1 hour. Then wrap as above. The glaze may lose some shine, but the flavor remains intact.

How to Reheat Ina Garten’s Applesauce Cake With Bourbon Raisins

Reheat only individual slices for the best texture. Whole cakes reheat unevenly.

• Microwave — Place a slice on a microwave-safe plate and heat on 50% power for 15-20 seconds. This warms the cake without drying it out or melting the glaze completely.
• Oven — Warm slices on a baking sheet in a 300°F oven for 5-7 minutes. This method preserves the glaze better than the microwave and gives a slightly crisper edge.
• Stovetop skillet — Heat a non-stick skillet over low heat. Place a slice in the dry pan and cover with a lid for 2-3 minutes. The gentle heat warms the cake and softens the glaze without burning.
• Toaster oven — Toast slices at 300°F for 4-5 minutes. Keep an eye on the glaze — it can bubble and run off if overdone. A piece of foil tented over the top prevents this.

FAQs

Can I use a different type of alcohol in Ina Garten Applesauce Cake With Bourbon Raisins?

Yes. Dark rum, brandy, or whiskey all work well as substitutes. Each offers a distinct flavor profile — rum adds caramel notes, brandy brings fruitiness, and whiskey gives a smokier edge. Use the same 1/4 cup amount for soaking.

How long does Ina Garten Applesauce Cake With Bourbon Raisins last in the fridge?

It keeps for up to 5 days when wrapped tightly in plastic wrap and stored in an airtight container. The applesauce helps it stay moist longer than standard butter cakes. Bring slices to room temperature before serving for the best flavor.

Can I make this cake without the bourbon?

Absolutely. Skip the bourbon soak and instead plump the raisins in hot apple cider or water for 15 minutes. For the glaze, use 1 tablespoon of apple juice or milk instead of bourbon. The cake retains its spice and moisture beautifully.

Why did my cake sink in the middle?

This usually happens from overmixing the batter after adding the dry ingredients, which develops too much gluten and creates a dense structure that collapses. It can also occur if the oven door is opened too often during baking, causing temperature fluctuations.

Can I double the recipe for a larger pan?

Yes. Double all ingredients and bake in a 9×13-inch pan. The baking time will increase to about 60-70 minutes. Start checking for doneness at 55 minutes. Rotate the pan halfway through for even baking.

Is it necessary to sift the powdered sugar for the glaze?

It is highly recommended. Unsifted powdered sugar contains small lumps that create a speckled, streaky glaze. Sifting takes just 30 seconds and ensures a smooth, glossy finish that looks polished on the cake.

Nutritional Breakdown (Per Serving)

Based on 1 serving = 1 slice out of 8 total slices.

• Calories — 525
• Protein — 6g
• Fat — 23g
• Carbohydrates — 75g
• Fiber — 2g
• Sugar — 52g
• Sodium — 420mg

Conclusion

Ina Garten Applesauce Cake with Bourbon Raisins delivers exactly what a good spice cake should — a tender, moist crumb, warm aromatic spices, and a sophisticated boozy kick that feels special without being fussy. The bourbon raisins are the highlight, but the simple one-bowl method makes it approachable any day of the week.

Bake it for a cozy weekend treat, pack it for a fall picnic, or serve it alongside tea and good conversation. However you enjoy it, this cake earns a permanent spot in your baking rotation.

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