How to make it

  • In a small bowl soak the raisins in bourbon for at least 30 minutes.
  • Heat oven to 400. Grease and flour a 9-inch springform pan.
  • Spread pecan halves on a cookie sheet. Bake 5 minutes or until fragrant and toasted. Remove from oven and reduce temperature to 375. Coarsely chop the pecans.
  • In medium bowl, mix flour, spices, baking powder, and baking soda til blended.
  • In large bowl, with electric mixer, beat sugar, oil, eggs, and lemon peel, 3 minutes, until blended and smooth. With mixer on low, beat in flour mixture. Batter will be thick. Stir in raisins, bourbon, apples and nuts.
  • Scrape into the prepared springform pan. Bake 1-1/4 to 1-1/2 hours, until a toothpick inserted in the center comes out clean.
  • Cool on wire rack 15 minutes. Remove sides of pan and cool completely.
  • Wrap in foil and let stand at room temperature for up to three days. Don't skip this step, it really gets better and better as it sits.

Reviews & Comments 2

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    " It was excellent "
    rescue_ranger ate it and said...
    Nothing beats a whiskey soaked apple cake in the fall, I have a fruitcake that I make in Jan for Christmas that year sits in cheese cloth all year in the frig and I Brandy soak it every other month, but I digress this will be a wonderful cake for this fall and with a nice dap of JD whipped cream on it also Excellent recipe Thanks
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    " It was excellent "
    elgab89 ate it and said...
    The flavors are incredible in this recipe! Goes on my saved ones!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    I love the combination of ingredients in your Bourbon Apple Cake.
    Five forks
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