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Rosemary Ward's Apple Cake with Butter Rum Sauce
Cool: 20 mins
Bake: 45 mins to 50 mins at 350°F
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/2 cup butter, softened
- 2 cups sugar
- 2 eggs
- 6 cups coarsely chopped unpeeled cooking apples (about 5 to 6 medium apples)
- 1 cup chopped walnuts
- Butter Rum Sauce (recipe follows)
Directions
1. Grease a 13x9x2-inch baking pan; set aside. In a medium bowl, stir together the flour, baking powder, salt, nutmeg, cinnamon, and baking soda; set aside.
2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined and scraping sides of bowl. Beat on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Add flour mixture to butter mixture and beat until combined. Stir in apple mixture and nuts. (Mixture will be thick.)
3. Evenly spread batter into prepared baking pan. Bake in a 350 degree F oven for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Serve warm with Butter Rum Sauce.
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Storage:
Cool cake; cover cake pan in with foil and freeze up to 1 month. Thaw covered cake in the refrigerator overnight. Bake, covered, in a 325 degree F oven for 30 minutes or until warm. Sauce can be covered and refrigerated for up to 1 week. Heat through in a saucepan over medium heat.
Ingredients
- 1 cup sugar
- 1/2 cup evaporated milk
- 1/2 cup butter
- 1 teaspoon vanilla
- 1/2 teaspoon rum flavoring
Directions
In a medium saucepan, combine sugar, milk and butter. Cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat. Stir in vanilla and rum flavoring. Cool slightly. Serve warm. Makes about 1-1/2 cups.
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Note:
Sauce can be covered and refrigerated for up to 1 week. Heat through in a saucepan over medium heat.
