My darlings!, today I present the cake that truly made it out of the pan, and decided to live large on the simple things of life, and then some. :) And I wanted to enjoy a little pun in saying all of that. Many have made it out of the pan actually, but this one is indeed very special. She is. Let our holidays begin. My love of applesauce goes way way back — and I do mean way way back. J would even tell you, "It's a goddess thing." We love the sauce. With some leftover raisins soaking in rum, and for a while too, it was really only a matter of time that the two would meet and like love at first sight (or bite); kismet!, all the angels showed up and escorted them to the heavenly gates. Light, moist and mellow, this dessert truly delivers the holiday spirit. Enjoy! ~xx
'Loved ♫ track from our workweek; great for our indoor/outdoor stretches...
Ingredients (Serves 8 - 10):
Applesauce Rum Cake
1/2 cup mixed (dark and golden) raisins
2 tablespoons fruity red rum
5 tablespoons unsalted butter
3/4 cup + 1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
1 large egg (+ 1 extra egg yolk) (room temperature)
1 cup organic rice flour
3/4 teaspoon baking soda
3/4 teaspoon sweet mixed spice
1/4 teaspoon salt
3/4 cup applesauce
1/3 cup chopped pecans (+ extra for garnish)
Frosting recipe follows below, below...
Directions:
Lightly butter a round 9" baking pan and line the bottom with parchment. Lightly butter the top of the parchment.
Gently warm the raisins in 2 tablespoons of rum stovetop (for 3 minutes). Remove from the heat and set aside.
Sift the flour, baking soda, sweet mixed spice and salt into a bowl and whisk for a few to combine.
To a large bowl, add the butter and sugar and beat on medium speed until fluffy (3 - 4 minutes).
Blend in the egg, extra egg yolk and vanilla extract.
On low speed, blend in the flour mixture a quarter cup at a time.
Using a spatula, stir in the applesauce. Add the rum-raisin mix and chopped pecans and stir well.
*** Set oven to 350 F.
Pour into the baking pan and smooth the top.
Bake for 20 - 25 minutes. A cake tester should come out clean.
Remove the cake from the oven and allow to cool for an hour. Flip onto a cooling rack and once completely cooled, add the frosting (below).
Garnish with a little medley of chopped pecans and rum-raisins on top.
Rum Cream Cheese Frosting
3 oz cream cheese (at room temperature)
3 tablespoons unsalted butter (at room temperature)
1 tablespoon fruity red rum
1/4 teaspoon pure vanilla extract
1/2 cup confectioners' sugar (sifted)
To a large bowl add the cream cheese, butter, rum and vanilla extract. Using a mixer on medium speed beat until smooth. Reduce to low speed and add the confectioners' sugar a quarter cup at a time and blend in well. Using a rubber spatula scrape the sides and fold into the frosting.
