Applesauce cake with bourbon raisins from Modern Comfort Food (page 198) by Ina Garten

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Notes about this recipe

  • cadfael on July 19, 2025

    A simple favourite cake

  • cookbookhabit on November 08, 2024

    Excellent even without the raisins and frosting as a quick snacking cake. I used leftover applesauce from the first BC cookbook and while it is sweetened rather than the unsweetened variety called for in this recipe, it didn't take the sweetness over the top.

  • kari500 on February 15, 2022

    Delicious! Easy to make. I skipped the clove and halved the nutmeg. I’m not a huge raisin fan but the raisins in this were wonderful. Unlike others here, I didn’t find the bourbon taste very noticeable. My pan wasn’t 2 inches deep, and I regretted it, but it still worked out.

  • julesamomof2 on January 17, 2022

    Wonderful cake- easy and very moist. I did not measure the bourbon that went into the frosting and it was pretty prominent but still delicious. Definitely going in the fall/winter dessert rotation.

  • Kinhawaii on October 26, 2021

    I agree - delicious & moist. I took it out at 45 minutes because I was afraid of drying out the edges. While the tester came out clean I was a little doubtful about the center- it did sink a little but was covered by the frosting & it seemed evenly moist throughout. Thank goodness for frosting!

  • BrendaD1962 on August 29, 2021

    One of our favourite cakes and my daughter’s absolute favourite. It’s incredible and so delicious, with a nice thick layer of cream cheese frosting. I didn’t change a thing in the recipe. We never go wrong with Ina.

  • anya_sf on October 10, 2020

    I made 1/2 recipe in an 8" round pan using dark raisins instead of golden; baking time was about 35 minutes. The cake was moist and flavorful. The bourbon was definitely noticeable (at least in the frosting), making this more appealing to adults than children (although my teenage son liked it).

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