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Apple Nut Cake with Rum Sauce

 Apple Nut Cake with Rum Sauce
Special occasions call for wonderful recipes like this. The simple-to-make rum sauce nicely complements the apple cake.
9 ServingsPrep: 15 min. + standing Bake: 35 min.

Ingredients

  • 4 cups chopped peeled apples
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon McCormick® Pure Almond Extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • SAUCE:
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup water
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon rum extract

Directions

  • In a large bowl, combine the apples and sugar. Let stand for 30
  • minutes.
  • Preheat oven to 350°. In a small bowl, whisk the eggs, oil and
  • almond extract. Add to apple mixture and toss to coat. Combine the
  • flour, baking powder, salt and cinnamon; stir into apple mixture

2 of 2

Apple Nut Cake with Rum Sauce (continued)

Directions (continued)

  • just until moistened. Stir in pecans.
  • Transfer to a greased 11-in. x 7-in. baking dish. Bake 35-40 minutes
  • or until a toothpick inserted near the center comes out clean.
  • For sauce, in a small saucepan, melt butter. Stir in the sugar, flour
  • and salt until smooth. Gradually add water. Bring to a boil; cook
  • and stir for 2 minutes. Remove from the heat; stir in extracts.
  • Serve with warm cake. Yield: 9 servings (2 cups sauce).
Nutritional Facts: 1 serving (1 piece) equals 658 calories, 29 g fat (9 g saturated fat), 74 mg cholesterol, 502 mg sodium, 98 g carbohydrate, 2 g fiber, 5 g protein.