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This cake can be made the old fashioned way, simple by using a large mixing bowl and a wooden spoon. If you are using a stand mixer, choose the paddle attachment and keep it on low speed throughout.
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Preheat oven to 325 degrees. Lightly grease and flour a 10 inch springform pan. Line the bottom of the pan with parchment paper for easy release if you prefer.
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This cake can also be baked in a large tube pan (angel food cake pan). It will be too large for a bundt pan but you may get a bundt sized cake and a small loaf cake out of the recipe.
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In a large bowl mix together 2 cups of the flour plus the brown sugar, baking powder, cinnamon nutmeg and allspice. I use a whisk to mix it making sure that there are no lumps of brown sugar in the mix.
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Before adding the butter make sure that it is very soft. You can soften butter in the microwave by putting it on defrost for a few seconds at a time, and then leaving it for a minute to rest. Repeat this process a few times until the butter is very soft; to the consistency that it would spread across a slice of fresh bread easily.
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Add the butter, molasses eggs, vanilla & almond extracts and the grated apples.
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Stir until the flour is almost incorporated. (A few streaks of flour remain in the batter)
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Toss all of the fruit with the remaining 1/2 cup flour and add to the batter along with the nuts.
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Fold the fruit & nuts into the batter and spread evenly into the prepared pan.
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Bake for up to 2 hours or until a wooden toothpick inserted in the centre comes out clean.
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Bake at 325 degrees F for 1 ½ to 2 hours depending upon the size of your pan. Mine took the full two hours in a 10 inch spring form pan.The cake should feel firm to the touch at the center and a wooden toothpick inserted into the center should come out clean. The cake should be cooled almost completely in the pan on a wire rack before removing.
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At this point you can poke small holes in the top and bottom of the cake with a wooden skewer and very slowly spoon on on 4 ounces of bourbon, half on the top, wait ten minutes, then flip it over and pour the remaining half on the bottom.
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(Note that you can add 1/2 the amount one week and half the next as some people prefer.)
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Soak several layers of cheesecloth in additional bourbon if you like and wrap completely around the cake, then cover with several layers of plastic wrap and store in a COOL place.
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If bourbon is not to your taste, you cause dark rum or brandy of you prefer.