Description
Ina Garten’s rum raisin apple cake delivers a rich, comforting dessert that blends Caribbean rum-soaked raisins with tender New York apples. Sweet spices and moist cake layers promise a delightful autumn treat that will transport taste buds to a warm kitchen filled with nostalgic flavors.
Ingredients
Scale
Main Ingredients:
- 200g / 1 cup white sugar
- 115g / ½ cup butter, softened
- 2 eggs
- 360ml / 1 ½ cups applesauce
- 125g / 1 cup all-purpose flour
- 125g / 1 cup whole wheat flour
Dried Fruits and Nuts:
- 85g / ½ cup golden raisins
- 85g / ½ cup raisins
- 60g / ½ cup chopped walnuts
Spices and Additional Ingredients:
- 80ml / ⅓ cup dark rum
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon unsweetened cocoa powder
Instructions
- Infuse the raisins by submerging them in rum within a compact vessel, allowing them to macerate overnight or for a minimum of 4 hours to enhance their flavor complexity.
- Calibrate the oven temperature to 190°C / 375°F and meticulously coat a 23×33 cm / 9×13-inch baking vessel with butter and flour to prevent adhesion.
- Utilize an electric mixer to cream butter and sugar until the mixture transforms into a light, airy consistency. Incorporate eggs individually, ensuring thorough integration after each addition, then fold in the applesauce for moisture.
- In a separate mixing bowl, amalgamate flour varieties, cornstarch, baking soda, aromatic spices like cinnamon and nutmeg, salt, and cocoa powder. Systematically introduce the dry ingredient blend into the wet mixture, stirring until a uniform batter emerges.
- Drain the rum-soaked raisins and gently fold them into the batter along with chopped walnuts, ensuring even distribution of ingredients.
- Transfer the complete batter into the prepared baking pan, spreading it evenly to guarantee consistent texture and baking.
- Position the pan in the preheated oven and bake until a wooden skewer inserted into the cake’s center emerges pristine and free from wet batter, approximately 25 minutes.
- Remove from the oven and permit the cake to cool completely on a wire rack, allowing it to set and develop its full flavor profile before slicing and serving.
Notes
- Prevent raisins from sinking to the bottom by tossing them in a bit of flour before adding to the batter, ensuring even distribution throughout the cake.
- Swap rum with apple juice or orange juice for a non-alcoholic version that still adds moisture and depth to the cake’s flavor.
- Room temperature ingredients blend more smoothly, so take eggs, butter, and milk out of the refrigerator 30 minutes before baking.
- Create a moist cake by wrapping the baked cake in plastic wrap while it’s still warm, which helps lock in the moisture and enhance the flavor.
- Freeze leftover cake slices individually for up to three months, making it easy to enjoy a quick treat whenever you want.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 366 kcal
- Sugar: 22 g
- Sodium: 80 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 37 mg