I mentioned that I made this on Facebook and everyone went wild. Well, here it is, kids. I know we're a beer site, but let's make it BoozeTastesLike for today, alright?



Monday afternoon. Dreary skies and damp, cold air. What could possibly make this crappy day better?

What about the smell of cinnamon, nutmeg, butter, whiskey and apples baking together in your oven, warming up your whole house and your mood?

Wow, that was, like, super Martha of me.

This easy cake takes just a few minutes to throw together and about an hour to bake in a pretty low oven. It’s apple season, so feel free to use your favorite baking apples. I had some leftover eating apples that had started to go a little soft, so I just used those. I’m not picky, guys. I always think about how common people many, many years ago weren’t sitting around going, “This is SPECIFICALLY an eating apple! I must run to the market and find myself a BAKING apple!”  No. They just used what they had on hand. It’s going to taste like an apple, and in this cake, that’s all you really need, since you’re chopping them up and tossing them into the batter. 

As I usually do, I used a base recipe and changed it a bit to see what would happen.



I substituted about half a cup of honey for some of the sugar; added half a cup of bourbon whiskey instead of apple brandy; and omitted dates, nuts, etc. this time around. Feel free to make your own substitutions here. Soak dates in apple brandy, raisins in rum, or dried cranberries in whiskey! Walnuts are classic, but what about almonds or hazelnuts? Any of those options would be really tasty additions.

In short, mix all of the ingredients together in one bowl and then into the oven it goes. Dust with powdered sugar and eat, eat, eat!

This dang apple cake is a lot better than I thought it would be. Its really whiskey flavored without the booze factor because of the honey. And incredibly moist!! I hate that word but its just TRUE.



HONEY WHISKEY APPLE CAKE

2 cups unbleached all-purpose flour
1 ½ cups white sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon ground allspice (optional)
¾ teaspoon salt
4 medium apples, peeled, cored and chopped, stored in acidulated water (water with lemon juice, to prevent browning). The original recipe calls for 4 cups of apples, but I didn’t measure. I just used all the apples I had.
½ cup (1 stick) unsalted butter, melted
2 eggs, lightly beaten
Powdered sugar for dusting (optional)

Preheat oven to 325 degrees with a rack in the center.

Prepare your acidulated water by filling a medium bowl with 2 cups of cold water and adding either 2 tablespoons of lemon juice or a couple squirts of lemon juice concentrate—you know, that stuff that comes in a fake yellow lemon. I have it around it for canning, so that’s what I used this time.

Peel, core and chop the apples and add to the water bath. Set aside.

Melt butter and set aside to cool.

Sift together flour, sugar, baking soda, cinnamon, nutmeg, allspice and salt in a large bowl.

Add apples, whiskey, any dried fruit and/or nuts that you’re using, eggs and melted butter to the flour mixture. Mix together until you get a thick batter-like consistency. Do not overmix!



Grease your pan with butter, or spray with a non-stick baking spray, like Pam for Baking. The original recipe calls for a 13X9X2 pan, but I used a Bundt pan. Use whatever you like.

Spread the dough evenly in your prepared pan and place in your oven on the center rack. Bake for 1 hour, then test for doneness by inserting a toothpick. If it comes out gooey, bake for another 5-8 minutes and test again. It’ll be dark and golden brown when it's done.

Let cool in the pan for a while, at least until it’s cool to the touch. Dust with powdered sugar before serving, whether it’s straight from the pan or inverted onto a serving dish. This cake is great when it’s still warm and just as yummy when it’s cold.

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