Ingredients:
¾ cup golden raisins
2 tablespoons right bourbon, such as Maker’s Mark
10 tablespoons (1¼ sticks) unsalted butter, at room temperature, plus extra to oil the pan
¾ cup granulated sugar
¾ cup mild brown sugar, lightly packed
2 teaspoons natural vanilla extract
2 more-huge eggs, at room temperature
1¾ cups all-motive flour, plus greater for the pan
1½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon floor nutmeg
¼ teaspoon floor cloves
1 teaspoon kosher salt
1½ cups unsweetened applesauce, together with Mott’s
½ cup coarsely chopped pecans
Bourbon Cream Cheese Frosting
whole pecans halves, for adorning
Preheat the oven to 350 tiers. Butter a nine × 2-inch spherical cake pan, line with parchment paper, then butter and flour the pan. tap out the extra flour.
combine the raisins and bourbon in a small bowl, cowl, and microwave for 30 seconds. Set aside for 15 minutes.
region the butter, granulated sugar, and brown sugar within the bowl of an electric powered mixer fitted with the paddle attachment and beat on medium speed for three minutes, until mild and fluffy. Scrape down the bowl with a rubber spatula. With the mixer on medium, add the vanilla and the eggs, one by one, and mix until smooth.
meanwhile, in a medium bowl, whisk collectively the flour, baking soda, cinnamon, nutmeg, cloves, and salt.. With the mixer on low, slowly upload the flour mixture to the batter, blending simply until blended. Stir within the applesauce. Fold inside the raisins (which includes the liquid) and chopped pecans with a rubber spatula and blend well. Pour into the organized pan and clean the pinnacle.
Bake for 40 to forty five mins, till the top springs returned when gently touched and a cake tester inserted inside the center comes out easy. Cool for 30 minutes, flip out onto a cooling rack, rounded aspect up, and funky absolutely. unfold the Bourbon Cream Cheese Frosting on simply the pinnacle of the cake (no longer the edges!) and artfully place the pecan halves on pinnacle. Serve at room temperature.
Bourbon Cream Cheese Frosting (Frosts one 9-inch spherical cake)
6 oz cream cheese, at room temperature
6 tablespoons (¾ stick) unsalted butter, at room temperature
1 tablespoon precise bourbon, inclusive of Maker’s Mark
½ teaspoon pure vanilla extract
½ pound confectioners’ sugar, sifted (see notice)
vicinity the cream cheese, butter, bourbon, and vanilla inside the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed till clean. With the mixer on low, slowly upload the sugar and blend well. Scrape down the perimeters and stir nicely with a rubber spatula.
notice:
One-half of pound of sifted confectioners’ sugar is ready 2 cups plus 2 tablespoons.