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Nita's Applesauce and Bourbon Cake

"A delicious cake suitable for gift giving. The cake is great fresh, but better when aged. It is best to make around Thanksgiving to be ready for Christmas. This can be made in a 9x5 inch loaf pan with the baking time adjusted to 1 hour and 40 minutes. Happy Holidays!"
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Ingredients

4 h 30 m servings 641 cals
Original recipe yields 12 servings (1 - 9 inch tube pan)

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Directions

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  1. Preheat oven to 275 degrees F (135 degrees C). Grease a 9 inch tube pan. Line the bottom and sides with parchment paper, then grease the paper. In a saucepan over medium heat, combine applesauce, butter and sugar. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat, stir in vanilla, and set aside to cool.
  2. In a large bowl, mix flour, baking soda, salt, cinnamon, nutmeg and cloves. Add chopped pecans, raisins, chopped dates and cherries. Stir until the fruit and nuts are evenly coated. Stir in the cooled applesauce mixture. Pour into prepared pan.
  3. Bake in the preheated oven for 2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slowly pour bourbon on cake, letting it soak in. To speed up the process, you can use a toothpick to puncture many small holes all over the cake before pouring on the Bourbon. You will think that you are using too much Bourbon. Don't worry. You really want to soak the cake in Bourbon! Wrap cake well and store in refrigerator.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 641 calories; 22.7 g fat; 97 g carbohydrates; 5.2 g protein; 41 mg cholesterol; 412 mg sodium. Full nutrition

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Reviews

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Excellent for Christmas cake! My older kids loved it and so do I.

To much bourbon!!! The cake would have had a good taste had the bourbon not been so overpowering. I will try it again, but this time I will either soak it in rum or wine.