RECIPES > MOONSHINE

INGREDIENTS

Moonshine Caramel Glaze

1/2 cup (1 stick) Unsalted Butter

1/2 cup Brown Sugar, packed

2 teaspoons Heavy Cream

1/2 cup Apple Pie Moonshine or Salted Caramel Moonshine

1 teaspoon Vanilla Extract

Apples

3 medium Granny Smith Apples

2 teaspoons Cinnamon

Cake

2 cups Granulated Sugar

1 cup Vegetable Oil

2 teaspoons Vanilla

3 Eggs

1/2 cup Apple Pie Moonshine

3 cups All-Purpose Flour

1 teaspoon Baking Soda

1 teaspoon Cinnamon

1 teaspoon Kosher Salt

SPIRIT/FLAVORS

Apple Pie Moonshine

HOW TO MAKE

Moonshine Caramel Glaze

1. Heat the butter, brown sugar, and heavy cream in a saucepan over medium heat.

2. Bring to a boil, stirring to dissolve the sugar and prevent it from burning. Boil for 2-3 minutes until thickened.

3. Remove from heat and slowly whisk in the moonshine and vanilla.

4. Set aside to cool.

Apples

1. Peel, core and dice apples.

2. In a bowl. toss the apples in the cinnamon to evenly coat.

Cake

1. Preheat the oven to 325 degrees. Spray a 9-inch bundt pan with non-stick cooking spray.

2. In a larger bowl with a hand mixer or in a kitchenaid mixer, beat the sugar, oil, vanilla, and eggs on medium speed until light and fluffy.

3. Slowly add in the moonshine and mix until combined.

4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. 

5. Add the wet ingredients into the bowl with the dry ingredients, stirring to combine.

6. Gently fold in the cinnamon apples into the cake batter. Pour into the prepared bundt pan.

7. Bake for 50-60 minutes or until an inserted toothpick comes out mostly clean, as a few crumbs are good. The top should be very light and the side should be golden brown.

8. Allow the cake to cool for 2-3 minutes before gently poking holes into the top with a toothpick. Drizzle half of the caramel glaze over the cake.

9. Allow the cake to sit for 20-30 minutes before inverting the cake onto a large plate or serving platter. 

10. Top the cake with the remaining caramel glaze.