Applesauce Cake with Bourbon Raisins

williams-sonoma.com

Patty

Ina Garten

subheading: For the cake:

¾ cup (4 ½ oz./140 g) golden raisins

2 Tbs. good bourbon, such as Maker’s Mark

10 Tbs. (1 ¼ sticks) (5 oz./150 g) unsalted butter, at room temperature, plus extra to grease the pan

¾ cup (6 oz./185 g) granulated sugar

¾ cup (6 oz./185 g) lightly packed light brown sugar

2 tsp. pure vanilla extract

2 extra-large eggs, at room temperature

1 ¾ cups (9 oz./280 g) all-purpose flour, plus extra for the pan

1 ½ tsp. baking soda

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground cloves

1 tsp. kosher salt

1 ½ cups (14 oz./440 g) unsweetened applesauce, such as Mott’s

½ cup (2 ½ oz./75 g) coarsely chopped pecans

Whole pecans halves for decorating

subheading: For the bourbon cream cheese frosting:

6 oz. cream cheese (185 g), at room temperature

6 Tbs. (¾ stick) (3 oz./90 g) unsalted butter, at room temperature

1 Tbs. good bourbon, such as Maker’s Mark

½ tsp. pure vanilla extract

½ lb. (250 g) confectioners’ sugar, sifted (see note)

Directions at williams-sonoma.com

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