Bourbon Pumpkin Cake

We bought a house! More importantly-we bought a beautiful kitchen! I no longer need to use the floor as vital counter space! I have an oven that lets you know when its preheated and a light turns on when you open it.  I have a dishwasher. I repeat. I have a dishwasher! Naturally, an occasion such as this merits a party. And naturally, a party needs a cake. A cake worthy of the celebration.

I kept the structure of the original recipe, but used apple sauce in place of some of the oil and toyed with the spices a little–and upped the amount of bourbon in the cream cheese glaze. (Of course.) Every type of cake I have made with whiskey turns out incredibly moist-this one even more so because of the applesauce. You could totally cut down on the amount of glaze (as you can see, it made a decent amount), but I see cake as merely a vehicle for frosting so I would never do such a thing.

It was definitely worthy of the celebration.

Bourbon Pumpkin Cake

Adapted from A communal table

3 1/2 cups flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

2 1/2 teaspoons cinnamon

1 1/2teaspoon ginger

3/4 teaspoon allspice

1 1/2 cups sugar

1 1/4 cups brown sugar

1/2 cup canola oil

1/2 cup applesauce

1 15 oz. can pumpkin puree

5 eggs

1/3 cup bourbon

Preheat your oven to 350 degrees and grease a cake pan. In a medium bowl combine all the dry ingredients and whisk until thoroughly incorporated and there are no remaining clumps. In a large bowl (I used a Kitchen Aid with the paddle attachment) combine the sugars, oil, applesauce, pumpkin. Once the wet ingredients are combined add the eggs one at a time. After, pour in bourbon. Slowly add the dry ingredients to the wet. Pour the batter in your cake pan and bake for 1 hour or until a tester comes out clean. Let cool completely.

Bourbon Cream Cheese Glaze

6 oz. cream cheese, softened

1/4 cup plus 2 tablespoons bourbon

2 1/2 cups powdered sugar

In a medium bowl beat the cream cheese together with the bourbon. Slowly add the powdered sugar. You can start out with less bourbon if you’d like a mellower taste and add more once you have incorporated the sugar. Pour the glaze over the cooled cake.

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