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November 6, 2020This is about...
RUM RAISIN Applesauce Cake---YUM!
RUM RAISIN Applesauce Cake---YUM!
FALL HAS ARRIVED, AND I WANT ANY AND EVERYTHING APPLE-LY.
A homey snack cake is just the ticket. Studded with rum marinated raisins, chopped pecans, and warm spices, this substantial cake has its top slathered with a rum flavored cream cheese frosting. How could it be anything but delicious.
IT WAS INSPIRED BY an applesauce cake recipe from INA GARTEN. But I kicked it up with more cinnamon, and added rum soaked raisins to the cake, as well as a splash of rum to the frosting. YUM! You can, of course, leave out the rum and just add some more vanilla, but I think you'll miss it if you do.
LESSONS Learned:
1. Don't overmix the cake. Gently stir in the applesauce, raisins and nuts until well combined.
2. You could sub in different nuts and/or dried fruits, such as walnuts, dried cranberries or golden raisins.
3. You could also sub applejack or bourbon for the rum. Or eliminate it and add a teaspoon or more of pure vanilla extract in its place.
4. Make sure to sift the confectioners' sugar, so there are no lumps in the frosting.
Rum Raisin Applesauce Cake
(loosely inspired by Ina Garten)
Ingredients:
3/4 cup raisins
2 tablespoons dark rum, such as Myers
10 tablespoons (1¼ sticks) unsalted butter, at room temperature,
plus extra to grease the pan
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 Tablespoon pure vanilla extract
2 large eggs, at room temperature
1 3/4 cups unbleached all-purpose flour, such as Heckers
1 1/2 teaspoons baking soda
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon fine sea salt
1 1/2 cups applesauce, unsweetened or sweetened
1/2 cup coarsely chopped pecans
Make the Cake:
Place the rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 9 × 2-inch round cake pan, line with parchment paper, then butter the pan again.
Combine the raisins and bourbon in a small bowl, cover, and microwave for 30 seconds. Stir, and set aside to cool.
Place a strainer over a medium bowl, and sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, place the butter, sugar, and brown sugar. Beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula as needed. Add the vanilla and the eggs, and mix until smooth.
Stop the mixer and add the flour mixture to the batter. With the mixer on low, mix just until combined. By hand with a rubber spatula, stir in the applesauce, and then gently stir or fold in the raisins with their liquid along with the chopped pecans chopped pecans with a rubber spatula until well combined. Pour into the prepared pan and smooth the top.
Bake for 40 to 45 minutes, until the top springs back when lightly touched and a cake tester inserted in the middle comes out clean. Cool for 30 minutes in the pan before turning it out onto a cooling rack, top side up. Cool completely.
Rum Cream Cheese Frosting
Ingredients:
6 ounces cream cheese, at room temperature
8 Tablespoons (1 stick) unsalted butter, at room temperature
2 cups confectioners', sifted
1 tablespoon dark rum, such as Myers
2 teaspoons pure vanilla extract
2 teaspoons heavy cream
pecan halves for decorating the top
Make the frosting:
Place the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed just until smooth. Add the confectioners' sugar, rum, vanilla and heavy cream to the bowl and with the mixer on low, mix until smooth. Scrape down the sides of the bowl and stir well with a rubber spatula, if necessary.
On the cooled cake, mound the frosting on top and make decorative swirls. Top with a tumble of the pecans. Makes enough to frost the top of a 9" cake. Store in the fridge lightly covered for up to 3 days. Serve at room temperature.
Makes 8 -12 servings. YUM!
IT WAS INSPIRED BY an applesauce cake recipe from INA GARTEN. But I kicked it up with more cinnamon, and added rum soaked raisins to the cake, as well as a splash of rum to the frosting. YUM! You can, of course, leave out the rum and just add some more vanilla, but I think you'll miss it if you do.
LESSONS Learned:
1. Don't overmix the cake. Gently stir in the applesauce, raisins and nuts until well combined.
2. You could sub in different nuts and/or dried fruits, such as walnuts, dried cranberries or golden raisins.
3. You could also sub applejack or bourbon for the rum. Or eliminate it and add a teaspoon or more of pure vanilla extract in its place.
4. Make sure to sift the confectioners' sugar, so there are no lumps in the frosting.
(loosely inspired by Ina Garten)
3/4 cup raisins
2 tablespoons dark rum, such as Myers
10 tablespoons (1¼ sticks) unsalted butter, at room temperature,
plus extra to grease the pan
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 Tablespoon pure vanilla extract
2 large eggs, at room temperature
1 3/4 cups unbleached all-purpose flour, such as Heckers
1 1/2 teaspoons baking soda
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon fine sea salt
1 1/2 cups applesauce, unsweetened or sweetened
1/2 cup coarsely chopped pecans
Make the Cake:
Place the rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 9 × 2-inch round cake pan, line with parchment paper, then butter the pan again.
Combine the raisins and bourbon in a small bowl, cover, and microwave for 30 seconds. Stir, and set aside to cool.
Place a strainer over a medium bowl, and sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, place the butter, sugar, and brown sugar. Beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula as needed. Add the vanilla and the eggs, and mix until smooth.
Stop the mixer and add the flour mixture to the batter. With the mixer on low, mix just until combined. By hand with a rubber spatula, stir in the applesauce, and then gently stir or fold in the raisins with their liquid along with the chopped pecans chopped pecans with a rubber spatula until well combined. Pour into the prepared pan and smooth the top.
Bake for 40 to 45 minutes, until the top springs back when lightly touched and a cake tester inserted in the middle comes out clean. Cool for 30 minutes in the pan before turning it out onto a cooling rack, top side up. Cool completely.
Rum Cream Cheese Frosting
Ingredients:
6 ounces cream cheese, at room temperature
8 Tablespoons (1 stick) unsalted butter, at room temperature
2 cups confectioners', sifted
1 tablespoon dark rum, such as Myers
2 teaspoons pure vanilla extract
2 teaspoons heavy cream
pecan halves for decorating the top
Make the frosting:
Place the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed just until smooth. Add the confectioners' sugar, rum, vanilla and heavy cream to the bowl and with the mixer on low, mix until smooth. Scrape down the sides of the bowl and stir well with a rubber spatula, if necessary.
On the cooled cake, mound the frosting on top and make decorative swirls. Top with a tumble of the pecans. Makes enough to frost the top of a 9" cake. Store in the fridge lightly covered for up to 3 days. Serve at room temperature.
Makes 8 -12 servings. YUM!