Tipsy Cake with Mascarpone Topping

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Course Dessert

Servings 8 servings

Ingredients

Cake:

1-1/4 cups golden raisins
1/2 cup plus 6 tablespoons bourbon
½ cup 1 stick unsalted butter, at room temperature
1 cup packed light brown sugar
1/4 teaspoon salt
3 eggs
1-1/4 cups unbleached all-purpose flour or gluten-free flour
3/4 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
3/4 cup pecan pieces
1/2 cup mini-chocolate chips semi-sweet

Topping:

8 ounces mascarpone cheese
1-1/2 tablespoons mild honey
1/2 teaspoon pure vanilla extract

Instructions

Preheat the oven to 325°F. Grease and flour a 9”x5” loaf pan.
In a small saucepan, bring golden raisins and 1/2 cup of bourbon to a boil over medium-low heat. Immediately remove from heat and let raisins steep until cooled completely. (This can be done a few hours in advance.)
In a mixing bowl, cream butter, brown sugar and salt together with an electric mixer on medium speed until light and fluffy.
Add eggs, one at a time, scraping bowl before each addition.
Sift flour, baking soda and nutmeg over the batter and fold a few times.
Add raisins (with bourbon), pecan pieces and mini-chocolate chips.
Fold batter together thoroughly.
Spoon batter into loaf pan (it will be thick).
Bake for 60 to 70 minutes, or until a toothpick inserted in center of a cake comes out clean.
Let cake cool in pan for 10 minutes.
Turn cake out onto a rack and brush (top and sides) with remaining 6 tablespoons bourbon.
Let cake cool completely before slicing.
Before serving whisk mascarpone cheese, honey and vanilla in a small bowl.
Top each slice with a generous dollop of topping.

Notes

* Recipe works well with all-purpose flour or gluten-free flour (such as Cup4Cup Multipurpose Flour).
* You can use a gold/amber or dark rum in place of bourbon to ensure it's 100% gluten-free.
* Cake freezes well.
* Topping can be made a day in advance.