Wow! This goes right into the 10-star book. I cut the recipe down to fit an eight inch pan and used tart Washington apples (the REAL apple country :) ). The spices were right on and the cake was very moist. Mine also was a bit overdone at the edges, so I will bake a shorter time next time. Served cooled but will try it warm next time with a scoop of vanilla bean ice cream.
I used a boxed spice cake mix and added the macerated apples and some extra apple pie spice. It worked well. Next time, I'll throw some raisins in with the apples.
So wonderful! I took mine out at 30 minutes and it was perfectly baked. If you want a strong bourbon flavor, eat it warm, but for just a hit of bourbon, it definitely needs cool. I learned that after getting buzzed off the first piece! ;)
for a slightly sweeter taste use half regular bourbon and half honey bourbon. yum
wow this is some cake, I didn't even use all the bourbon stated in the recipe and it was still wonderful, I used 1-1/2 teaspoons cinnamon, I may reduce the sugar amount slightly next time, what a great cake with wonderful flavor, thanks Mizz T
This is really wonderful. Very moist except at the edges. I felt that mine was a bit overcooked on the edges. I will try it again, though, cooking it maybe 10 fewer minutes.
Excellent! This really smells like a spice cake while you make it, until you put in the apple mixture. The bourbon flavor is just wonderful. I cut the recipe in half and used an 8X8 pan and cooked it for 40 minutes. Came out great. I did use Washington State apples cuz that's where I live. :) This is a keeper. Thanks for posting.
Yum Toni, this is great. Smells *awesome* while cooking. I used a large tin of apples and it worked perfectly. Served as suggested, warm with whipped cream. UPDATE: After letting this cake sit for a couple of days, the flavours have really come through. Very moist with a wonderful bourbon flavour.
Well Toni - what can I say - Bourbon and Apples in a cake! What a great recipe and fantastic flavour.....also VERY moist. I made one small sub - one of my guests has a nut allergy, so NO nuts were added this time - but everything else was as stated. Oh hang on - I could NOT get NY State apples either - used French Braeburns!! I made it in an oval baking dish, as I served it as a "pudding" tonight. I served it warm with creme fraiche and a dusting of cinnamon on top! My husband raved about the Bourbon flavour - he loved it and he does not have a sweet tooth generally, so it was 10 stars from him! A wonderful recipe which is a keeper - thanks Toni! FT:-)