Apple Nut Cake with Rum Sauce

Apple Nut Cake with Rum Sauce

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"Moist and fruity cake with apples and pecans and a non-alcoholic rum sauce flavored with rum extract."
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1 h 30 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 13 Ratings

Most helpful positive review

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 h...

Most helpful critical review

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 ...

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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 h...

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 ove...

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 stif...

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

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

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.

Delicious served warm with a scoop of Vanilla icecream.

This is the most Awesome cake I've ever had. I substituted real butter for the margarine and dropped the butter flavoring. I took the cake to work, where it was immediately gobbled up! I will...

I did this and added a pack (1/2 cup) of dried cranberries just because I like cranberries. Made two of them for a Work Group Christmas Dinner and their wasn't a bite left over. Everyone loved i...

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