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Ina Garten Applesauce Cake With Bourbon Raisins

Ina Garten Applesauce Cake With Bourbon Raisins - recipe card
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This cake is incredibly moist, with a tender crumb from applesauce and rich, boozy bourbon-soaked raisins. The warm spice blend of cinnamon, nutmeg, and clove complements the sweet-tart applesauce, while the bourbon glaze adds a sophisticated finish. Perfect for a cozy dessert or afternoon tea.

Ingredients

Scale
  • 1/2 cup raisins
  • 1/4 cup bourbon
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For the Bourbon Glaze:
  • 1/2 cup powdered sugar, sifted
  • 1 tablespoon bourbon
  • 1 to 2 teaspoons milk

Instructions

  1. Soak the raisins in 1/4 cup bourbon in a small bowl for at least 30 minutes. This step softens the raisins and infuses them with deep bourbon flavor, which will bloom during baking. While they soak, preheat your oven to 350°F / 177°C and grease an 8-inch square baking pan, then line the bottom with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy. The mixture should look pale and aerated, which incorporates air for a tender crumb. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure even mixing.
  3. Add the eggs one at a time, beating on medium-low after each addition just until combined. Overmixing at this stage can incorporate too much air and cause the cake to dome or crack. It’s okay if the mixture looks slightly curdled at this point.
  4. Mix in the applesauce and vanilla extract on low speed until smooth, about 30 seconds. The applesauce adds moisture and a subtle fruity sweetness, keeping the cake tender. Scrape the bowl again.
  5. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, and cloves. Whisking ensures the leaveners and spices are evenly distributed without overmixing later, which could develop gluten and make the cake tough.
  6. With the mixer on low speed, add the dry ingredients in three additions, mixing just until the flour disappears after each addition. Do not overmix; stop as soon as you see no white streaks. This keeps the cake delicate.
  7. Drain the bourbon-soaked raisins (discard any leftover bourbon or reserve for another use) and fold them into the batter with a rubber spatula. Fold gently and only until the raisins are evenly distributed to avoid deflating the batter. Pour the batter into the prepared pan and spread it into an even layer.
  8. Bake for 45 to 55 minutes, rotating the pan halfway through, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back lightly when touched. If the cake is browning too quickly after 35 minutes, loosely tent with foil.
  9. Cool the cake in the pan on a wire rack for 15 minutes. This allows the structure to set without sticking. Then run a knife around the edges, invert onto a plate, remove parchment, and flip right side up onto a wire rack to cool completely, about 1 hour. Glazing a warm cake will make the glaze soak in instead of setting nicely.
  10. Make the bourbon glaze: In a small bowl, whisk together the sifted powdered sugar, 1 tablespoon bourbon, and 1 teaspoon milk until smooth. The glaze should be thick but pourable; add the remaining teaspoon of milk if needed. Drizzle the glaze over the cooled cake in a zigzag pattern, letting it drip over the edges. Allow the glaze to set for 10 minutes before slicing.

Notes

Store the cake tightly wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 5 days (bring to room temperature before serving). To freeze, wrap the unglazed cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing. To reheat slices, microwave on 50% power for 15-20 seconds or warm in a 300°F / 150°C oven for 5-7 minutes.

Nutrition

Keywords: applesauce cake, bourbon raisin cake, Ina Garten cake, moist spice cake, fall dessert, bourbon glazed cake, easy cake recipe, American classic dessert, raisin cake, applesauce spice cake, cake with bourbon, homemade cake

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