Richard Thomas’ Applesauce Cake with Whiskey Frosting

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Richard Thomas’ Applesauce Cake with Whiskey Frosting

For the cake:

3 1/2 cups sifted all-purpose flour
1 tsp. baking soda
2 tsps. nutmeg
1 tsp. cinnamon
1/2 tsp. cloves
pinch of salt
1 cup chopped walnuts
2 cups light raisins
1 cup butter, softened
1 cup sugar
2 eggs
1 can (16 oz.) applesauce

Sift flour with soda, spices and salt. Combine nuts and raisins in bowl; stir in 1/2 cup of the flour mixture. Cream butter in another bowl until light and fluffy. Beat in eggs one at a time, beating thoroughly after each. Alternately add flour mixture and applesauce, beginning and ending with the flour mixture. Stir in raisin mixture. Spoon into greased 10-inch tube pan. Bake in preheated 350 degrees F. oven for 1 hr and 20 minutes (or until cake tester inserted in center comes out clean.) Cool in pan for 15 mins. then remove from pan and finish cooling on wire rack. Spread with frosting. Cover until ready to serve. Cake keeps well; in fact, it’s better several days after baking. 8-10 servings.

For the whiskey frosting:

1/4 cup butter, softened
1 tbsp. heavy cream or milk
1 lb. (4 cups) confectioners sugar
pinch of salt
3 to 4 tbsps. bourbon

Stir together butter and cream; beat in 1 cup of the sugar. Blend in remaining sugar and the bourbon until proper spreading consistency. Makes enough frosting to generously cover a 10-inch tube cake.

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