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celebratory booze cake

To celebrate what seems to have been a favorable first visit with my new primary care doc, I decided to make a bourbon-apple-walnut-raisin spice cake.

Well, also this is Z's last few days in which to prep house A for sale, so I figured she could use a booze cake.  And I had apples to use up, and some leftover raisins and walnuts.  Plus, K got me a copy of the Booze Cakes book I got her a couple birthdays ago - since then, she's only let go of it long enough to go to the store for alcohol and flour.  So, a commemmorative cake seemed like an all-around good idea.

The cake turned out well.  I baked it in a bundt pan; all told it contained about 3/4 C of Old Sugar Factory Honey Liqueur, plus a little pomegranate liqueur for plumping the raisins

And I mostly wrote it down for once.

1 C butter, softened
1 C sugar
1 C brown sugar (not packed)
4 eggs
1 C almond milk (unsweetened)
1 t ceylon cinnamon
1 t garam masala
1/2 t allspice
1/2 t ginger
1 C amaranth flour
2 C all purpose flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1 C golden raisins
1.5 C walnuts
2 apples, peeled, cored, and diced
1/8 - 1/4 C pomegranate liqueur
~3.4 C 80 proof honey liqueur

Pre-heat oven to 350 degrees; grease and flour bundt pan.
Soak raisins in warmed pomegranate liqueur; set aside.
Blend together butter, sugar, and brown sugar.
Add eggs and mix.
Add almond milk and spices, and mix.
add flours, partially mix, then add baking powder, baking soda, and salt, and mix.
(Note that I usually add mounded measuring spoolns when adding baking soda and baking powder.)
Drain liqueur from raisins into measuring cup, and add honey liqueur to make 3/4 C.
Add liqueur to batter, mix.
Add raisins, apples, and walnuts to batter, mix.
Add to bundt pan, bake for...not sure...40 minutes to an hour...until bamboo skewer inserted in cake comes out clean.
Cool in pan, then run knife around inner and outer ring to loosen, then turn onto plate.

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