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Rosemary Ward's Apple Cake with Butter Rum Sauce

Ingredients

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Directions

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  • 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.

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  • 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.)

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  • 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.

Tips

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.

Nutrition Facts (Rosemary Ward's Apple Cake with Butter Rum Sauce)

392 calories; 19 g total fat; 7 g saturated fat; 4 g polyunsaturated fat; 6 g monounsaturated fat; 61 mg cholesterol; 212 mg sodium. 130 mg potassium; 55 g carbohydrates; 2 g fiber; 41 g sugar; 4 g protein; 437 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

Butter Rum Sauce

Ingredients

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Directions

Instructions Checklist
  • 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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Tips

Sauce can be covered and refrigerated for up to 1 week. Heat through in a saucepan over medium heat.

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