Whiskey Apple Cake

A few weeks back, some friends and I planned a get-together in which we would open a bottle of nice whiskey and play apples-to-apples, arguably the best game on earth.  In my planner I wrote: Wednesday Night, Whiskey and Apples.  Thus began the slow process of self-subliminal messaging that culminated in this amazing cake:   

The cake is dense and chewy, with defiant apple flavor and the subtle undertones of rye whiskey.  Oat flour highlight its overall celtic quality. 

I modified a recipe for Sticky Spiked Double-Apple Cake in my favorite dessert cookbook, In the Sweet Kitchen, by Regan Daley. 

Spiced Whiskey Apple Cake

1.  In a small bowl, soak 1 cup raisins in 1/3 cup whiskey for 45 minutes.  Add 1 cup dried apples slices and let soak another 15 minutes, stirring occasionally.  Do not drain.

2.  Preheat oven to 325.  Butter an 11" springform pan, or a 9x13 pan.  Line the bottom with parchment and butter the paper.

3.  Sift together 1 1/4 cup unbleached all-purpose flour, 1 cup whole grain oat flour, 1 1/2 t. baking soda, pinch of salt, 1 t. cinnamon, 1/2 t. nutmeg, and a pinch of cloves.

4.  In another bowl, whisk 2 eggs with 1 cup dark, flavorful honey until well combined.  Add 1/2 cup olive oil mixed with 1/2 cup melted coconut butter (or 1 cup melted and cooled butter).  Blend well.  Fold in dry ingredients in two additions, mixing just enough to moisten most of the flour.  Add the dried fruit and whiskey mixture, along with 3/4 cup toasted chopped pecans and 2 diced medium tart apples.  Fold in with gentle strokes.  The ratio of fruit to batter is high.  Don't be alarmed.

5.  Scrape the batter into prepared pan and bake for about 45 minutes to 55 minutes, or until cake begins to pull away from edges of the pan.  Cool slightly, remove from pan and cool completely.  Serve warm or at room temperature.

Theoretically this cake should keep well.  We never found out...