APPLE CAKE WITH HOT BUTTERED RUM SAUCE
1/4 cup Butter
1 cup Sugar
1 Egg
1/2 tsp. Salt
1 tsp. Baking soda
1/2 tsp Cinnamon
1/4 tsp. Ginger
1/4 tsp. Nutmeg
1 tsp. Vanilla
1 cup Flour
2 cups Peeled and finely diced apples
1/2 cup Walnuts, chopped
7×11″ pan
TOPPING:
1/4 cup Evaporated milk
2 Tbl. Butter or margarine
1/2 cup Brown sugar
1 Tbl. Rum
Preheat oven to 325?. Butter a 7×11″ 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 just until smooth. Stir in apples and nuts.
Pour into pan.
Bake for 25 to 30 minutes or until cake is done. The cake should be lightly browned and the middle of cake should spring back when touched lightly with your finger.
Prepare topping: In a small saucepan combine evaporated milk, butter, and brown sugar. Stir over medium heat until mixture just comes to a boil. Immediately remove from heat. (Mixture will curdle if allowed to boil rapidly.) Add rum.
Serve warm over individual pieces of cake.
Note: To use a 9×13 inch pan, prepare 1 1/2 times the recipe.
Yield: 10 servings
Nutrition information per serving:
Calories 250; fat 9gm; protein 2gm; carbohydrate: 40gm; cholesterol 35mg; fiber low
Starting in January 2007, I will be teaching cooking, soap making and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.
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