BOURBON APPLE CAKE

Cool breezes, crisp apples, and the crunch of leaves underfoot say Fall has arrived. Celebrate the arrival of my favorite season with this delicious take on a seasonal dessert. The purchase of sweet and tangy heirloom apples at a local Farmer’s Market was my inspiration for this healthier rendition.

Ingedients

4 cups peeled, cored, and chopped apples
1 cup of your favorite Bourbon (Heaven Hill 6-year Green Label, of course!)
2 cups Splenda (or sugar if you want to be less healthy)
½ cup unsweetened apple sauce (or vegetable oil, if you prefer)
2 eggs
2 cups flour
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
1 tsp nutmeg
1 cup chopped pecans

Peel, core, and chop apples. Place into a 1-gallon resealable bag. Add bourbon and shake to cover apples. Allow to sit for 1 hour, tossing bag occasionally to insure that apples get well marinated.

Preheat oven to 375 degrees. Grease a 9×13 pan. Set aside.

In a large bowl, stir together Splenda/sugar, apple sauce/oil, and eggs.

In a separate bowl, mix together flour, baking soda, cinnamon, nutmeg and salt.

Gently fold the dry ingredients into the wet ingredients.

Fold in the chopped apples, any remaining bourbon, and pecans.

Pour batter into prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.

Serve warm with whipped cream or ice cream.

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