Cinnamon-Infused Rum Raisin Apple Cake Recipe by Ina Garten

Baking a delectable rum raisin apple cake by Ina Garten unleashes a symphony of flavors that dance across your palate.

Plump raisins soaked in rich rum infuse each tender crumb with warmth and depth.

Crisp autumn apples meld perfectly with sweet, boozy undertones, creating a dessert that feels both comforting and sophisticated.

Layers of spice and sweetness promise a memorable culinary experience.

The golden-brown cake emerges from the oven with an irresistible aroma that fills the kitchen.

Every slice promises a delightful balance of textures and tastes that will have you reaching for seconds.

Dive into this irresistible dessert and let your taste buds celebrate.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Calories: 420 kcal

Servings: 8

What You’ll Need for Ina’s Rum Raisin Apple Cake

• Raisins: Plump, sweet gems that absorb rum's rich flavor, adding depth and moisture to the cake. Choose golden or dark raisins for maximum taste impact.
• Rum: Infuses raisins with warm, complex notes, elevating the cake's overall flavor profile. Select a quality dark rum for best results.

• Butter: Provides luxurious richness and helps create a tender crumb. Use high-quality unsalted butter at room temperature for smooth mixing.
• Sugar: Sweetens and helps create a soft, moist texture. Opt for granulated sugar for consistent sweetness.
• Eggs: Bind ingredients and add structure to the cake. Choose fresh, room-temperature eggs for better incorporation.
• Applesauce: Adds moisture and subtle fruity undertones. Use unsweetened applesauce for balanced sweetness.

• All-Purpose Flour, Whole Wheat Flour: Creates cake's foundation with complementary textures. Sift flours to prevent lumps and ensure even mixing.
• Cornstarch: Lightens the cake's texture and adds tenderness. Use fresh, clump-free cornstarch.
• Baking Soda: Provides lift and helps cake rise evenly. Ensure it's fresh and not expired.
• Cinnamon, Nutmeg: Warm spices that add cozy, aromatic depth. Use freshly ground spices for most intense flavor.
• Salt: Enhances overall flavor and balances sweetness. Use fine sea salt for even distribution.
• Cocoa Powder: Adds subtle chocolate undertones and rich color. Choose unsweetened cocoa for best results.

Bakeware Picks for Ina’s Boozy Apple Cake

• Electric Mixer: Essential for creaming butter and sugar to light, fluffy perfection.
• Large Mixing Bowls: Two bowls needed – one for wet ingredients, another for dry ingredients.
• Measuring Cups and Spoons: Precise measurements ensure baking success.
• 9×13-inch Baking Pan: Standard size for even cake baking and perfect texture.
• Wire Rack: Helps cake cool evenly and prevents soggy bottom.
• Small Bowl: Used for soaking raisins in rum overnight.
• Wooden Spoon or Spatula: Great for stirring batter and incorporating ingredients.
• Whisk: Useful for mixing dry ingredients smoothly.
• Knife: Needed for chopping walnuts.

Ina’s Steps to Baking Her Rum-Laced Apple Delight

• Rum Raisin Magic

Embark on a delightful culinary adventure with this luxurious apple cake that combines the warmth of rum-soaked raisins and the richness of homemade comfort. The secret is letting raisins swim in rum overnight, creating a depth of flavor that transforms an ordinary dessert into something extraordinary.

• Batter Preparation

Cream together butter and sugar until they become a fluffy cloud of sweetness. Gently fold in eggs and applesauce, creating a smooth base that promises a moist and tender cake. The mixture should look light and airy, hinting at the deliciousness to come.

• Dry Ingredient Symphony

Blend flour, cornstarch, baking soda, and warm spices like cinnamon and nutmeg. These ingredients dance together, creating a harmonious dry mixture that will give the cake its perfect texture and aromatic profile.

• Mixing and Layering

Fold the rum-soaked raisins and crunchy walnuts into the batter, ensuring every bite is packed with flavor and texture. Pour the mixture into a prepared baking pan, spreading it evenly for a consistent bake.

• Oven Transformation

Bake the cake in a preheated oven until a toothpick comes out clean, signaling the perfect moment when raw batter becomes a golden, fragrant masterpiece. The kitchen will fill with an irresistible aroma of spices and rum.

• Serving and Enjoying

Let the cake cool on a wire rack, allowing flavors to settle and the texture to become perfectly moist. Slice and serve this decadent treat that promises to become a cherished family favorite.

Tips to Customize Ina Garten’s Raisin Apple Cake

• Boost the rum-soaked raisins' flavor by warming the rum slightly before adding them to the liquid, which helps them absorb more flavor and become plumper.
• Swap walnuts with pecans or almonds for a different texture and taste profile that complements the apple and rum notes perfectly.
• Prepare the cake batter a day in advance and refrigerate overnight, allowing the flavors to meld and intensify before baking.
• Drizzle a simple vanilla or caramel glaze over the cooled cake to add an extra layer of sweetness and moisture that elevates the entire dessert experience.
• Keep the cake covered at room temperature for up to 3 days, or wrap tightly and freeze for up to 2 months to enjoy a delicious treat anytime a craving hits.

Elegant Ways to Plate Ina’s Boozy Dessert

• Pair Perfectly with Creamy Companions: Serve this delightful rum raisin apple cake alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a luxurious dessert experience.
• Create Cozy Coffee Moments: Slice the cake and enjoy with a warm mug of cappuccino or spiced chai latte, enhancing the cake's rich, aromatic flavors and creating a comforting afternoon treat.
• Elevate Dessert Presentation: Dust the cake with a light sprinkle of powdered sugar or garnish with a few toasted walnuts on top to add visual appeal and extra crunch to each delectable slice.
• Transform into Brunch Highlight: Present the cake as a showstopping addition to your weekend brunch spread, complementing other morning favorites like fresh fruit and breakfast pastries.

How to Store & Keep Ina’s Apple Cake Moist

• Maximize Freshness: Store the rum raisin apple cake in an airtight container at room temperature for up to 3 days, keeping its delightful moisture and flavor intact.
• Refrigerate for Longevity: Extend the cake's shelf life by storing it in the refrigerator for up to 5 days. Wrap tightly in plastic wrap or place in a sealed container to prevent drying out.
• Freeze for Future Enjoyment: Slice the cake into individual portions, wrap each carefully in plastic wrap, then aluminum foil. Freeze for up to 2 months, ensuring a quick dessert option for unexpected guests or sudden cravings.
• Revive Stored Slices: Bring refrigerated or frozen cake to room temperature before serving. Warm slightly in the microwave for 10-15 seconds to restore its just-baked softness and enhance the rich rum-raisin aroma.

Classic Ina Garten Rum Raisin Apple Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 20 reviews

• Total Time: 50 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s rum raisin apple cake balances sweet, boozy flavors with tender fruit and rich spices. Moist crumb and complex notes make this dessert a memorable centerpiece for gatherings with friends and family.

---

Ingredients

Scale 1x2x3x

• 360ml / 1 ½ cups applesauce
• 115g / ½ cup butter, softened
• 2 eggs
• 200g / 1 cup white sugar
• 125g / 1 cup all-purpose flour
• 125g / 1 cup whole wheat flour
• 85g / ½ cup golden raisins
• 85g / ½ cup raisins
• 60g / ½ cup chopped walnuts
• 80ml / ⅓ cup dark rum
• 2 tsps baking soda
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 tbsp unsweetened cocoa powder

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rum Infusion: Submerge raisins in rum within a sealed container, allowing them to marinate overnight or for a minimum of 4 hours to intensify their flavor complexity.
2. Preparation: Preheat the oven to 190°C / 375°F and meticulously prepare a 23×33 cm / 9×13-inch baking pan by thoroughly greasing with butter and dusting with flour to prevent sticking.
3. Batter Creation: Cream butter and sugar using an electric mixer until light and fluffy. Add eggs one at a time, ensuring complete incorporation after each addition. Integrate applesauce to enhance moisture, creating a smooth, homogeneous mixture.
4. Dry Ingredient Integration: Combine flour varieties, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa powder in a separate bowl. Gradually incorporate the dry ingredient blend into the wet mixture, stirring until a consistent batter forms without overmixing.
5. Final Mixture: Drain rum-soaked raisins and gently fold them into the batter along with chopped walnuts, ensuring even distribution throughout the mixture.
6. Baking Process: Pour the complete batter into the prepared pan, spreading evenly to ensure uniform texture. Bake in the preheated oven for approximately 25 minutes, or until a wooden skewer inserted into the center comes out clean and free from raw batter.
7. Cooling and Serving: Remove from the oven and allow the cake to cool completely on a wire rack, enabling it to set and develop its full flavor profile before slicing and serving.

Notes

• Rum Infusion Technique: Soak raisins in rum overnight to dramatically enhance their flavor depth and provide a rich, boozy undertone to the cake.
• Precise Mixing Method: Cream butter and sugar thoroughly until light and fluffy, adding eggs one at a time to ensure a smooth, well-incorporated batter that guarantees a tender cake texture.
• Spice Balancing Strategy: Carefully measure and blend dry spices like cinnamon and nutmeg to create a complex, aromatic flavor profile that complements the apple and rum notes.
• Cooling and Resting Wisdom: Allow the cake to cool completely on a wire rack, which helps set the structure and allows flavors to meld, resulting in a more developed and harmonious dessert experience.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 420
• Sugar: 36g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 55mg