Apple Nut Cake with Rum Sauce

SUBMITTED BY: Ann

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

PREP TIME	30 Min
COOK TIME	40 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch pan

USMETRIC

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INGREDIENTS

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups white sugar
1 cup margarine
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon butter flavored extract
2 tablespoons water
4 apple - peeled, cored and diced
1 cup chopped pecans
1 cup water
1/2 cup margarine
2 teaspoons all-purpose flour
1/8 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon butter flavored extract
2 teaspoons rum flavored extract

READ REVIEWS (6)

DIRECTIONS

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.
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.
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.
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

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Reviewed on Nov. 22, 2002 by JUDYRAMIREZ

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

4 users found this review helpful

Reviewed on Aug. 29, 2002 by CHANNIE

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

4 users found this review helpful

Reviewed on Mar. 19, 2003 by KCHAMIS

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!

2 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 261

Total Fat: 15.4g
Cholesterol: 18mg
Sodium: 303mg
Total Carbs: 29.4g
Dietary Fiber: 1.5g
Protein: 2.3g

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