Yield: 8 servings
Prep Time: 40 min
Cook Time: 2 hrs, 45 min
Great, fall-themed cake recipe...
CARAMEL RUM SAUCE:
1/2 cup granulated white sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
8 Tablespoons (1 stick) butter
1/4 cup rum
1/2 pound butter (2 sticks), at room temperature
1 cup granulated white sugar
2 large eggs, well-beaten
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3 medium apples, peeled, cored and chopped
3/4 cup coarsely chopped pecans (optional)
1. Prepare sauce: Combine sugars and cream in top part of a double boiler and cook over simmering water, stirring occasionally, for 1 1/2 hours. Add butter and cook another 30 minutes. (The mixture may look curdled but will smooth out when beaten). Remove from heat, add rum and beat until smooth.
2. Prepare cake: Preheat oven to 350°F. Grease 10-inch pie plate or 9-inch square baking pan. Cream butter and sugar together until light and fluffy; beat in eggs and vanilla until well mixed. Whisk together flour, cinnamon, nutmeg, soda and salt; blend into butter mixture. Stir in apples and pecans (if using). Spoon the batter evenly into the prepared pan and bake about 45 minutes or until golden brown. Serve with the warm sauce.