When I decided to bake this cake, I figured that I wanted as much flavor as possible, for this to taste more like an apple covered in bourbon and rolled in ginger, which, I believe, is what the final product truly tastes like. By soaking the apples in the alcohol, they really absorb all of the flavor, and then adding the saturated apples as well as remaining liquid into the cake batter, it’s like a delicious punch in the face!
Okay—let’s go for a big hug of flavor instead.
Fresh, minced ginger. Enough said. Covered in some caramel or dulche de leche. I know I have you salivating! —Katie Bem