Fresh apple cake w/hot buttered rum sauc
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 2 | cups | Sugar |
| 2 | Eggs | |
| 2 | cups | Sifted all-purpose flour |
| 1 | teaspoon | Baking powder |
| ¾ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Nutmeg |
| ½ | teaspoon | Cinnamon |
| 3 | Washington Delicious apples; pared; cored and chopped | |
| 1½ | cup | Chopped nuts |
| 1 | cup | Sugar |
| ½ | cup | Butter |
| ½ | cup | Half and half |
| 3 | teaspoons | Rum extract |
| Whipped cream | ||
Directions
CAKE
SAUCE
TOPPING
Cream butter, gradually add sugar and beat until light and fluffy. Beat in eggs, 1 at a time. Sift together flour, baking powder, soda, salt, nutmeg and cinnamon. Gradually add to egg mixture. Dough will be fairly stiff.
Stir in apples and nuts. Turn into buttered 9x13 pan. Bake at 325ø for 55 to 70 minutes. For sauce, combine sugar, butter and cream. Warm over low heat, stirring occasionally, until hot. Stir in rum extract. Serve over cake and top with whipped cream. Yield: 12 to 15 servings.
NANCY MITCHAM (MRS. ROBERT)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .