According to the men who installed my countertops, I’m supposed to clean them with a product called Bar Keeper’s Friend. After doing a little research, I found that not only can it be used to clean countertops beautifully, but it can also be used on stainless steel and enamel pots. What good news that was! I had some grubby old pots that my mother gave me when I got married. I remember their bright copper bottoms, completely black after years of use. I never really used them anymore, but I kept them for their sentimental value. Rather than get rid of them, I finally decided to clean them with Bar Keeper’s Friend.
Wow! What amazing results! Not only did the black burns come off, the copper bottoms were completely clean. I didn’t even have to scrub that hard! You do have to firmly clean the pot by just continuing to scrub over the same spot several times before it comes off, but that’s a small price for a good-as-new pot. As I scrubbed, the copper slowly started to shine through, and soon enough those old pots looked brand new. If you have a cast-iron skillet, and are confused on how to clean it, Bar Keeper’s Friend is the way to go. This cleaner takes all the mystery out of cleaning old, varnished pots and pans, and cast iron skillets too!
I love to use my cast iron skillet to cook and bake. It distributes the heat evenly, and now, because of Bar Keeper’s Friend, they are easy to clean. Buy this product now. I think you will find yourself on a pot-cleaning binge simply to get all those old pans looking brand-spanking new again.
Keep the Bar Keeper’s Friend out, because you are going to want to clean the baking pan you use for this dessert. This dessert is just dreamy, and absolutely perfect for these long winter months. The applesauce ensures a nice, moist, fluffy finish. The raisins and pecans add a perfect blend of gooey goodness and a little crunch. The cinnamon, nutmeg, cloves, and vanilla are all the savory here, making you want just one more bite (but you know that you’ll have more later). The bourbon, when infused with the raisins, and the apples gives this treat a comforting sweetness. It adds a little more depth of flavor, so don’t skimp on it. The cream cheese frosting is the perfect home for this cake, infusing it with a little more bourbon and giving it more warmth and zing. This is the perfect delicacy for breakfast, snack, dessert, or anytime of the day for a little pick-me-up.
This recipe is courtesy of Ina Garten, in her new book, Modern Comfort Food, and will serve 8 people who will love to pick at this cake all through the day.
Ingredients for Applesauce Cake with Bourbon Raisins:
¾ cup golden raisins
2 tablespoons good bourbon, such as Maker’s Mark
10 tablespoons (1¼ sticks) unsalted butter, at room temperature, plus extra to grease the pan
¾ cup granulated sugar
¾ cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
1¾ cups all-purpose flour, plus extra for the pan
1½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon kosher salt
1½ cups unsweetened applesauce, such as Mott’s
½ cup coarsely chopped pecans
Bourbon Cream Cheese Frosting (recipe follows)
Whole pecans halves, for decorating
Preheat the oven to 350 degrees.
Butter a 9 × 2-inch round cake pan, line with parchment paper, then butter and flour the pan.
Tap out the excess flour.
Combine the raisins and bourbon in a small bowl, cover, and microwave for 30 seconds.
Set aside for 15 minutes.
Place the butter, granulated sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy.
Scrape down the bowl with a rubber spatula.
With the mixer on medium, add the vanilla and the eggs, one at a time, and mix until smooth.
Meanwhile, in a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
With the mixer on low, slowly add the flour mixture to the batter, mixing just until combined.
Stir in the applesauce.
Fold in the raisins (including the liquid) and chopped pecans with a rubber spatula and mix well.
Pour into the prepared pan and smooth the top.
Bake for 40 to 45 minutes, until the top springs back when lightly touched and a cake tester inserted in the middle comes out clean.
Cool for 30 minutes, turn out onto a cooling rack, rounded side up, and cool completely.
For the Bourbon Cream Cheese Frosting: (Frosts one 9-inch round cake)
6 ounces cream cheese, at room temperature
6 tablespoons (¾ stick) unsalted butter, at room temperature
1 tablespoon good bourbon, such as Maker’s Mark
½ teaspoon pure vanilla extract
½ pound confectioners’ sugar, sifted (see note)
Place the cream cheese, butter, bourbon, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth.
With the mixer on low, slowly add the sugar and mix well.
Scrape down the sides and stir well with a rubber spatula.
Spread the Bourbon Cream Cheese Frosting in just the top of the cake (I did frost the sides, because you know more frosting can only make it better!) and artfully place the pecan halves on top.
Serve at room temperature.
It’s that simple!
Peek-a-Boo!
