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DESSERTS- CAKES & FROSTINGS:
Apple Cake with Hot Caramel Rum
Sauce
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Apple
Cake with Hot Caramel Rum Sauce |
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Terrific fall
flavors...
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CARAMEL RUM SAUCE: |
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½
cup |
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granulated sugar |
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½
cup |
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packed brown sugar |
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½
cup |
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heavy whipping cream |
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8
Tbs |
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butter (1 stick)
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CAKE: |
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½
lb |
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butter (2 sticks), at room temperature |
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1
cup |
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granulated sugar |
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2
large |
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eggs, well-beaten |
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1½
tsp |
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vanilla extract |
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1½
cups |
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all-purpose flour |
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1
tsp |
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ground cinnamon |
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1
tsp |
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freshly grated nutmeg |
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1
tsp |
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baking soda |
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½
tsp |
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salt |
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3
medium |
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apples, peeled, cored and chopped |
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¾
cup |
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coarsely chopped pecans |
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1 |
Prepare
sauce: Combine sugars and cream in top part of a
double boiler and cook over simmering water,
stirring occasionally, for 1½ 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. |
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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. Spoon the batter evenly into the
prepared pan and bake about 45 minutes or until
golden brown. Serve with the warm sauce. |
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