KENTUCKY APPLE CAKE
Looking for an easy fall sheet cake recipe? Then look no further than this easy dessert. We wish we could keep one of these in the oven at all times... it smells a-maz-ing! There are chunks of apple in every bite. The cake is moist and has a wonderful buttery cinnamon flavor. Walnuts give the cake a nice crunch. But that glaze...
Provided by Lisa Glass
Categories Cakes
Time 1h40m
Number Of Ingredients 19
Steps:
- 1. Cream margarine and sugar in a bowl.
- 2. Mix in eggs one at a time.
- 3. In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Mix dry ingredients into the butter/sugar.
- 4. Fold in the chopped apples, walnuts, and milk.
- 5. Grease and flour a 9x13 pan. Spread apple cake batter evenly in pan.
- 6. Bake at 350 degrees for 50 minutes to 1 hour, or until a toothpick comes out without raw batter on it.
- 7. While the cake is baking, combine all the glaze ingredients except the vanilla in a medium pan. Stir and cook to a rolling boil. Remove from heat and add 1 teaspoon of vanilla.
- 8. Pour and spread glaze over hot cake as soon as the cake is removed from the oven.
- 9. Let cake cool completely before serving. The longer it sits, the better it gets!
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
KENTUCKY BOURBON CAKE
Make and share this Kentucky Bourbon Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time P2DT5h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Pour 2 cups bourbon or whiskey over raisins and cherries.
- Soak in covered container for 48 hours.
- Before mixing in cake, drain well, reserve bourbon.
- Soften butter at room temp.
- cream until light.
- Add sugar,beat until fluffy.
- Beat egg yolks until very light, than add brown sugar.
- Beat well to dissolve sugar.
- In a very large bowl, combine the 2 sugar mixtures blend well.
- Mix nutmeg baking powder with 4-1/2 cups flour.
- Mix other 1/2 cup flour with nuts.
- Add flour mixture alternately with bourbon to sugar,butter, egg mixture, mixing well after each addition.
- Add soaked fruit, fold in, then add the nuts fold in.
- Beat egg whites until stiff but not dry.
- Fold into batter until evenly distributed.
- Pour in greased 10" tube pan lined with greased brown paper.
- Place a pan of water in bottom of oven.
- Bake 4-5 hours at 275.
- Test with toothpick about 2" from outer edge of cake.
- May take longer than 5 hours.
- Remove from oven and allow to cool for 15 minutes before turning out.
- When almost cool, sponge sides inside hole heavily with bourbon-saturated cheesecloth.
- Cover cake with this cloth, then in plastic wrap Let set overnight saturate again.
- Recover tightly with plastic wrap.
- Store at least 2 weeks.
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