Chef Jasper shares his famous Applecello Cake recipe … a great fall treat using Louisburg Apple Cider, one of Kansas City’s best-known fall treats.



1 box yellow cake mix

1 box instant vanilla pudding

½ cup corn oil

¼ cup water

¾ cup Applecello Liqueur (see recipe below)

4 eggs plus 1 egg yolk

For garnish:
Powdered sugar and 15 minced fresh mint leaves


Preheat oven to 325 degrees. Mix all ingredients and bake in a well-greased Bundt pan for one hour. Poke a few holes in the top of the cake with a toothpick as soon as you pull it from the oven, then pour Applecello Glaze over cake. Once the cake has cooled, sift powdered sugar on top and sprinkle with fresh mint.


Applecello Liqueur
Makes about 1 gallon


• 1 gallon apple cider

• 1 package mulling spices

• 1 cup sugar

• 1 liter vodka


Bring cider, mulling spices and sugar to a boil. Reduce heat and simmer 15 minutes. Add vodka and remove from heat. Cool. Place in mason jars and let sit one week in refrigerator. Strain mulling spices before serving.


Applecello Glaze


¾ cup brown sugar

¾ cup butter

½ cup Applecello Liqueur


Place all ingredients in a saucepan, bring to a boil and stir until smooth and shiny—just a minute or so. Pour over Applecello Cake.