Applesauce Cake with Kentucky Bourbon Frosting

While applesauce cake is always an enjoyable thing, let’s be honest, the bourbon frosting is what prompted you check this post out, am I right? I usually am blasé when it comes to frosting, almost always opting for the store bought kind which is nothing to write home about except that it’s quick and convenient. However, since the frosting was the item that actually called for the bourbon (sorry to disappoint but alas no, the applesauce cake does not have any bourbon in it), I knew that store-bought icing was not going to cut it. However, my effort at homemade frosting came out well. And while I am not a fan of bourbon on the rocks, bourbon mixed in with butter, milk, and copious amounts of powdered sugar was sinful…positively sinful. It’s been a while since I’ve wanted to eat just the frosting…yes, bad I know.

The cake like everything from the cookbook was relatively easy to make although I had a bear of a time removing it from the pan intact. Although the recipe calls for two cups of applesauce, I feel that the golden raisins somewhat “drowned” out the taste of the applesauce although the applesauce did serve its purpose which was to deliver a particularly moist cake.

It’s something I would definitely recommend making as a holiday treat. And while the recipe only calls for two tablespoons of bourbon, if any spills over that’s not necessarily a bad thing. For the record I used Four Roses’ Small Batch.