Apple Nut Cake with Rum Sauce Recipe

4 1 2
Apple Nut Cake with Rum Sauce Recipe
Apple Nut Cake with Rum Sauce Recipe photo by Taste of Home
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Apple Nut Cake with Rum Sauce Recipe

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4 1 2
Publisher Photo
Special occasions call for wonderful recipes like this. The simple-to-make rum sauce nicely complements the apple cake.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 35 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 35 min.

Ingredients

  • 4 cups chopped peeled apples
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon 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 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 just until moistened. Stir in pecans.
Transfer to a greased 11x7-in. baking dish. Bake 35-40 minutes or until a toothpick inserted in 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).
Originally published as Apple Nut Cake with Rum Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p229

Nutritional Facts

1 piece: 658 calories, 29g fat (9g saturated fat), 74mg cholesterol, 502mg sodium, 98g carbohydrate (72g sugars, 2g fiber), 5g protein.

  • 4 cups chopped peeled apples
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon 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 vanilla extract
  • 1/2 teaspoon rum extract
  1. In a large bowl, combine the apples and sugar. Let stand for 30 minutes.
  2. 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 just until moistened. Stir in pecans.
  3. Transfer to a greased 11x7-in. baking dish. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean.
  4. 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).
Originally published as Apple Nut Cake with Rum Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p229

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MY REVIEW
CaityW User ID: 5195717 163717
Reviewed Aug. 24, 2010

"This is a staple dessert at Thanksgiving for my family. It comes out great in a bundt pan or as cupcakes. The family always asks for some to take home."

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