Apple Nut Cake with Rum Sauce11 Reviews
- Prep: 30 min
- Cook: 40 min
- Ready In: 1 hr 30 min
“Moist and fruity cake with apples and pecans and a non-alcoholic rum sauce flavored with rum extract.” - by Ann
Original recipe yields 1 - 9x13 inch pan
- 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.
Amount Per Serving (24 total)
- 259 cal
- 15.3 g
- 29.1 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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 to..." See moreo much left over, in case I got midnight cravings. heehee"
"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 vani..." See morella 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."
"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 - mo..." See morere 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!"
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