Hi All, this is a re-post from last September, but it’s so fall-ish, so spicy and apple-y, I just HAD to play it again. Just like an old favorite movie you could watch 100 times, this cake is THAT kind of cake…
How could something NOT CHOCOLATE be this delicious? It has taken absolutely every ounce of strength I have NOT to lick my fingers when frosting this cake. It is a decadent creamy, caramel icing, and the cake itself is soft, rich and full of the spices of fall.
I am such a devout chocoholic that I actually get a bit irked when someone says that chocolate just isn’t their “thing”. I don’t want any part of their thing if that is the case…but that sounds wrong doesn’t it?
In truth, I shouldn’t be so surprised that this non-chocolate cake is total deliciousness. Why shouldn’t it be? After all, apple is paired with melt-in-your mouth caramel and what pairs better with apple than caramel? Well…maybe just a few other cohorts should be mentioned in the “what goes smashingly with apples” list…1)Cinnamon 2)Raisins and 3)Nutmeg. Don’t you agree that these guys, along with apples and caramel, are just such a happy little party together?
Absolutely ALL of these apple partiers are found in this spice cake with the rousing bonus of DARK RUM! The raisins basically marinate in the rum while you make the cake, then the bottom layer of cake gets brushed with rum as well. Holy WOW!
I’ve stolen that catch phrase from a fellow blogger, Leah of The Seven Hills Collection, and I have decided to use it with abandon lately. It seems to describe a lot of my life both bad and good. Feel free to use it at will, however it’s not really mine to give away, but I am kind of a thief anyhow so I may as well go whole hog or whole blog.
Blogging is thievery most of the time anyway. We are often borrowing good bits of most recipes to share with the world, but most of us are forthright enough to let you know that we weren’t the geniuses who invented the recipes. We are just the geniuses who can improve upon it and share our improvements and comments with the world….or at least with our own handful of fans.
This recipe looks so little like its original form from Cooking Light that I believe I can rightfully claim it as my own and tell you with pride that I am the genius who invented this recipe. My muse was the title from Cooking Light, but as usual, I have fattened it up a trifle, gotten it a bit soused and sent it here to my electronic world of the blogosphere. I hope you get a chance to make this Fall inspired spice cake, but make sure only the cake gets soused and not the chef.
For a gluten-free version of this recipe go to Chaya’s Comfy Cook.
Applesauce Spice Cake with Rum Raisins and Caramel Icing
1 c. raisins
4 T. dark rum
2/3 c. granulated sugar
1 c. packed brown sugar
1/3 c. butter, softened
1 1/2 c. unsweetened applesauce
1 t. vanilla extract
3 c. all purpose flour
2 t. baking soda
2 t. cinnamon
2 t. nutmeg
1/2 t. salt
1/4 c. chopped pecans
2 c. packed dark brown sugar
1 c. 1% milk
4 T. butter
1/4 t. salt
4 c. sifted powdered sugar
1 t. vanilla extract
To prepare the cake: Grease two 9 inch cake pans with butter. Make sure to butter the sides and the bottom of the pans and then flour both pans and tap out excess flour over the sink. Heat oven to 350 degrees. Soak raisins in 2 T. of the dark rum while you make the rest of the cake. Put granulated sugar, brown sugar, butter and apple sauce in the bowl of a stand mixer fitted with a paddle attachment. Cream together and add egg and vanilla and then mix again.
In a separate bowl sift together flour through salt. Dump half of the flour mixture into the butter mixture and combine. Then add the other half of the flour mixture. Combine again. Take raisins out of rum and add raisins and chopped pecans to batter and incorporate into the batter. Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes or until toothpick comes out clean.
After cooling the cakes for about ten minutes, take the cakes out of the pan and cool on racks. Cool completely before preparing icing. To make the icing, combine the sugar, milk, butter and salt in a medium saucepan; bring to a gentle boil over medium-high heat, stirring constantly. Do not walk away from the pot, this icing burns easily. Simmer for about 5 minutes and until slightly thick, stirring occasionally. Remove from heat. Put powdered sugar in the bowl of a stand mixer fitted with the whip attachment. Slowly pour slightly cooled icing into the powdered sugar. Beat together a little of the icing at a time, but start slowly, the liquid is hot. Add vanilla and mix. Let cool about about 5 minutes. Icing will thicken as it cools.
Icing is still pourable when it is cool. Take a sharp bread knife and carefully even out the bottom layer of the cake, exposing the crumb of the cake and place on cake plate or stand. I like to line the outside of my cake stand with foil so that when the icing runs down the sides, I can peel away the foil later and the plate and cake look clean. Brush bottom layer of cake with 2 T. rum. Pour about 1/3 of the icing on the bottom cake layer then place second layer on top and pour the remaining icing over the top. Spread the icing with a spreading spatula or butter knife and smooth out the sides, reserving a little icing for after refrigeration of the cake. Refrigerate your cake for an hour before peeling off the foil. Then with the reserved icing, you can smooth out the sides and any other mistakes. Serve with caramel dipped apple slices for garnish.
September 21, 2011 at 11:15 am
Oh, my. You had me at dark rum. I wonder if there’s a way I can do this in cupcake form.
September 21, 2011 at 11:31 am
Why not? It’s a little dense though for a cupcake. So if I were you, I would add one extra egg. That should make it a little fluffier for a cupcake. Now I want to try it so I don’t lead you astray but I am sure one extra egg couldn’t hurt. Maybe, instead of brushing on the rum, put it right into the batter (2 T.)—Geni
September 21, 2011 at 11:46 am
I’m so glad you reposted this! You know I love drunken anything! This is perfect for the season; and I like that you didn’t overpower it with the spices, just enough to give it a delicious fall fee and aroma…as I’m assuming your kitchen must have smelled awesome!
September 21, 2011 at 11:51 am
Wow… caramel icing? Apple cake? YUM!! I’m definitely bookmarking this to try when I get apples!
September 21, 2011 at 12:37 pm
This apple cake looks amazing. And that frosting.. I am still staring at it so give me a moment lol. Wow, that frosting looks amazing. Very nice recipe
September 21, 2011 at 1:07 pm
You say spiced rum cake and I say two slices please. 🙂 Great recipe.
September 21, 2011 at 1:43 pm
Two slices it is then! Thanks!
September 21, 2011 at 1:38 pm
Hmmm, I don’t even like raisins, but rum soaked? Come to papa. (You probably don’t want to use that catchphrase.) The icing looks amazing. Great recipe!
September 21, 2011 at 1:43 pm
No Greg, I don’t think I’ll use that catchphrase…oh my. The icing is VERY addictive…VERY.
September 21, 2011 at 1:45 pm
That looks divine! I love rum soaked raisins! wow.. c
September 21, 2011 at 2:48 pm
Did someone say no chocolate? Could it be true? This is the perfect cake for me then!! I know, I’m crazy and don’t like chocolate. I’m especially loving the rum soaked raisins. 🙂
September 21, 2011 at 3:05 pm
Rum and raisins is the winning combo, so to include it in a cake alongside all the other ymy spices and apples is pure genius! PS If you don’t feel like extra calories, IKEA sells those apple cinnamon candles – fall and winter and apple pie and Christmas in a candle!
September 21, 2011 at 3:32 pm
Cake with a built in cocktail! Does it get better than that? The cake looks fabulous!
September 21, 2011 at 8:30 pm
I’m so glad you reposted this one! It looks amazing!!!! I love anything with apple, and apple with rum…wow! 🙂 The only downside I see is that I might end up licking the entire cake and then no one would want to eat the rest, so I’d have to. 😉
September 22, 2011 at 1:49 am
Hmm, every now and again an absolutely winner of a recipe comes along and here it is today!
Have a happy day.
September 22, 2011 at 4:15 am
I do love me some chocolate, but I also love me some fall-inspired desserts. That frosting probably wouldn’t even make it onto the cake…it just wouldn’t get past me and my spoon!
September 22, 2011 at 6:36 am
Oh man, this looks fabulous! Would love to enjoy a slice of this with a hot cup of coffee (or hot apple cider!).
September 22, 2011 at 8:08 am
Geni, can I exchange my Caprese salad with a slice of this cake? Wow is right! Applesauce, lots of spices and rum…all topped with a caramel icing…perfect for Fall.
Hope you are having a great week and thanks for this wonderful recipe 🙂
September 22, 2011 at 9:11 am
That caramel icing looks heavenly!
September 22, 2011 at 11:28 am
it may be dense for cupcakes, but it would then be perfect for muffins. MY definition of muffins. I always think a lot of muffin recipes are really just cupcakes disguised as muffins anyway. too cakey for my liking…. I like them rustic and sort of ‘hunky’ batterwise… firm and dense…. like most hunks…hahhahahah….. perfect!..
September 22, 2011 at 12:42 pm
Life is too short not to each this applesauce cake and caramel icing.Mouthwatering, taste tingling descriptions of a wonderful looking cake…I’m up for dessert!
September 22, 2011 at 1:24 pm
Holy smokes does that look like fall perfection! Apples, caramel, and rum?!? Tastiness.
September 22, 2011 at 9:42 pm
Oh, I remember seeing this one. I love apple cake, but ibe never had a boozy one. That’s probably the best idea ever.
September 23, 2011 at 12:11 pm
Hi Geni, I am so glad that you posted this recipe again, otherwise I wouldn’t have read this beautiful recipe. And yes, as you said, it is “Just like an old favorite movie you could watch 100 times, this cake is THAT kind of cake…” How much I love apples… and this cake seems so delicious. I hope I can make as well as your. Thank you, and be sure I am so glad to meet with you too, that I found your blog, in dear Cecilia’s list, Thanks once again for her, made me to meet with you. With my love, nia
September 23, 2011 at 1:14 pm
congrats on your award.. go to my late late summer award post (yesterday) and have a look.. c
September 23, 2011 at 1:24 pm
Thank you so much for mentioning me! I really appreciate it.
September 23, 2011 at 2:08 pm
Thank you for reposting this!
Apples, caramel and cinnamon…I’m coming on the next flight!
September 24, 2011 at 3:44 pm
a weekend award for you:http://yvettesblogs.com/2011/09/24/early-startthe-liebster-award/
September 24, 2011 at 4:22 pm
Hi, Geni..first time visitor through Yvette. Congrats on your nomination. I can see how Yvette is swept away by your recipes – yummylicious! (A catch phrase of my own..hee,hee). The re-post is well worth it! I love apple and spicy anything, and oh, by the way, I agree about chocolate- I love it!!
September 25, 2011 at 12:46 am
I can have that over a chocolate flavoured cake, just that caramel icing alone makes me crave for sugar
September 27, 2011 at 8:02 pm
Yum- looks great! And Fall appropriate 🙂
September 28, 2011 at 1:55 pm
How sweet and I do love FALL!
October 6, 2011 at 11:18 am
You know, I’ve made an applesauce cake before and it was a huge hit! And then I saw this. And you went and made an already delicious cake boozy. Nothing more needs to be said, but thank you 🙂