Appalachian whiskey applesauce cake from Wintersweet: Seasonal Desserts to Warm the Home (page 22) by Tammy Donroe Inman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red wine for bourbon.

  • hillsboroks on March 15, 2016

    I made this last night to use up some leftover homemade applesauce. It is really more of a quickbread, like banana bread, than what I think of as a cake but it is delicious. I had all the ingredients called for on hand and used pecans as the nut. The aroma as it baked was wonderful. After I took the cake out and let it sit for about 5-10 minutes to cool in the pan, I lifted it out onto a cooling rack using the parchment paper sling which worked great. Then I started brushing on the whiskey using a silicone basting brush. The recipe says to pour it on slowly over the course of an hour. Brushing the entire amount of whiskey called for only took about 15-20 minutes and was easy. The whiskey really takes this cake/bread to another level. I used a local micro-distillery whiskey. I will definitely make this again because it was pretty easy, tastes wonderful and is just a bit out of the ordinary.

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