Apple Nut Cake with Rum Sauce Recipe - Allrecipes.com
Apple Nut Cake with Rum Sauce Recipe
  • READY IN hrs

Apple Nut Cake with Rum Sauce

Recipe by  

"Moist and fruity cake with apples and pecans and a non-alcoholic rum sauce flavored with rum extract."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 2 cups flour, baking soda, cinnamon and salt. Set aside.
  2. In a large bowl, cream 2 cups sugar and 1 cup margarine until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla, 1/2 teaspoon butter flavoring and 2 tablespoons water. Beat in the flour mixture, stirring just until incorporated. Finally, stir in chopped apples and pecans.
  3. Pour batter into prepared 9x13 inch pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the Rum Sauce: In a small saucepan, combine 1 cup water and 1/2 cup margarine. Bring to a boil. Mix 1 cup sugar, 2 teaspoons flour and 1/8 teaspoon salt and stir into the saucepan. Bring sauce to a boil, stir in 2 teaspoons vanilla, 1/4 teaspoon butter flavoring and 2 teaspoons rum flavoring. Pour sauce over the cake and serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2002

I dared to exchange the rum flavoring for the real thing, medium priced golden rum. It was delish! I scaled it down to 8 servings too, cause I wanted to share with family and friends, and not have too much left over, in case I got midnight cravings. heehee

 
Most Helpful Critical Review
Jan 11, 2014

I'm sure if the cooking time wasn't so off, that this cake would be tasty. However, after baking mine for 50 minutes (10 min longer than the recipe calls for), it was time for bed. I woke up to a deflated cake and tried desperately to bake it for 30 more min. The result was a cracker crust with a gooey middle...awful in other words. The frosting wasn't that good either. A lot of butter, apples, sugar and pecans wasted...not a cheap mistake.

 

13 Ratings

Aug 22, 2008

Oh My Goodness this is so good. I didn't have any rum flavoring or butter flavoring so I used 1/2 c real butter and 1/2 cup margarine and 2+ tsp real rum for sauce. This sauce is really good over vanilla ice cream too. I used Fuji Apples and pecans. YUMMO. It did take another 10 minutes to cook and I used a Pyrex dish so I was surprised it took longer.

 
Mar 19, 2003

Oh my goodness! I substituted walnuts for the pecans and didn't use the butter flavoring... but oh, my... what a wonderful thing! At first I was a bit nervous because the batter was quite stiff - more like a dough than a batter. My company LOVED this. My daughter insisted that folks try it without the sauce (or whip cream!) stating it was just as yummy without. She was right! Thanks for a great recipe!

 
Aug 29, 2002

I had to cook it 70 minutes, not 40. It turned out very moist and tasty.

 
Nov 22, 2002

This is added to my favorite cake recipes. I recieved many compliments. We loved it!

 
Apr 05, 2010

I followed the directions exactly and the results were a delicious and very moist cake. We ate the first slices of cake warm and then put it in the refrigerator. It was excellent either way.

 
Jan 02, 2007

Delicious served warm with a scoop of Vanilla icecream.

 

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Nutrition

  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 303 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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