This cakes always gets rave reviews! The rich flavor of bourbon blends beautifully with apples, walnuts and spice. This cake freezes well so you can make several when your favorite apples are in season.
Preparation time: 20 minutes plus 45-60 minutes for baking.
Put apples in a large bowl and pour bourbon over the apples. Cover tightly and periodically tip upside down to mix the apples and bourbon. (If preparing apples in a food processor, quarter, core and peel apples, cut each quarter in half and add to processor bowl fitted with the steel blade. Do 2 or 3 apples at a time, cover and chop with short on-off pulses. Do not over-process or the apples will shred and give off too much juice.)
Beat the sugar, oil and eggs together with a wire whisk or rotary egg beater.
Sift together the flour, soda, cinnamon, salt, nutmeg and cloves. Stir into the
egg mixture. Add nuts and the apples with bourbon. Stir until well mixed. Turn
batter into a greased 9 x 13 inch baking pan. Bake at 350° for 45 minutes to one
hour, or until a toothpick inserted in the center comes out clean. Serve warm or
cold with bourbon-flavored whipped cream or cream cheese, if desired.
Makes one sheet cake.
Originally created by Joyce Rosencrans in 1982 for The Cincinnati Post.