Donna’s apple cake with hot buttered rum sauce
This recipe was adapted from the Mad About Food cookbook developed by
The Junior League of Madison. It is a fabulous recipe. The cake is super moist and the rum sauce is to die for.
1/4 cup butter, room temperature
1 cup sugar 1 egg 1/2 teaspoon salt
1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg 1 teaspoon vanilla 1 cup flour 2 large apples, peeled, cored and finely chopped (2 cups) 3/4 cup chopped walnuts
1/2 cup evaporated milk
4 tablespoons butter
1/2 cup brown sugar 3 tablespoons rum
Preheat oven to 325 degrees. Butter a 7 x 11 baking pan.
In a large bowl, beat butter and sugar until creamy. Add egg and beat until smooth. Add salt, baking soda, cinnamon, ginger, nutmeg, and vanilla. Beat until well mixed. Stir in flour and mix until smooth. Stir in apples and nuts. Spoon into pan.
Bake 30 – 35 minutes or until cake is lightly brown and the middle is springs back when touched lightly with your fingers.
Topping: In a small saucepan, combine evaporated milk, butter, and brown sugar. Bring to a boil and continue to boil 1 minute. Remove from heat. Add rum.
Serve rum sauce over individual pieces of cake. The sauce can be served warm or at room temperature.
Nutritional information per serving (8)
Fat, gm.: 14
Protein, gm.: 4
Carbs, gm.: 52
Cholesterol, mg.: 60
Fiber, gm.: 1.1