Yeah, Yeah, Corned Beef. But What's For Dessert?

This is what we're having tonight, after the corned beef, at the home of the Savage Chef and Grumpy. If you are the sort who enjoys battling crowds of drinking amateurs, then it would be good the next morning for breakfast, before you get to work at getting the green beer stains out of your best shirt. It is fragrant and delicious enough to eat without any icing. I usually sprinkle a bit of confectioner's sugar on top when I take it out of the oven.

Applesauce Bourbon Spice Cake


Heat oven to 350 degrees. Grease and flour an 8-9 inch square pan.

Whisk together and set aside:

1-2/3 c. flour

1 t. baking soda

1 t. salt

1 T. cinnamon

1 t. clove

1/2 t. allspice


Cream together:

1/3 c. shortening

1-1/3 c. sugar


Beat in 1 c. applesauce and 1 large egg.

Stir in 1/4 c. bourbon and 1 T. vanilla extract.

Blend in the flour mixture.

Scrape into prepared pan and bake for 45-50 minutes. While still hot, sprinkle with confectioner's sugar, unless you plan to ice the cake. If you do, this is a good one:


Quick Caramel Frosting


1/4 c. butter

1/2 c. dark brown sugar, packed into measuring cup

1/4 c. milk, plain or evaporated

Stir over medium-low heat until sugar is dissolved. Bring to a simmer and cook, stirring, approximately 5 minutes. Take off heat.

Stir in 1 t. vanilla extract and approximately 1 c. confectioner's sugar. Stir it up and let it cool until it is firm enough to pour or spread over the top of the cake. This frosting tastes like very sweet caramel-butterscotch candy; I generally save it for the conventional spice layer cakes.