Fresh Fall Apple Cake with Hot Buttered Rum Sauce

½ cup (1 stick) butter, softened
2 cups sugar
2 eggs
2 cups flour, sifted
1 t. baking powder
¾ t. baking soda
½ t. salt
½ t. nutmeg
½ t. cinnamon
½ cup chopped walnuts
4 medium to large apples, peeled, cored and chopped.

Preheat oven to 350 degrees.
In a large bowl, combine butter and sugar until light and fluffy. Add eggs, one at a time. In another bowl, sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon. Gradually add to egg mixture, combining thoroughly. Stir in apples and nuts. Pour into buttered tube pan and bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or room temperature. Spoon Hot Buttered Rum Sauce over individual slices when serving.

Serves 12.

Hot Buttered Rum Sauce
Combine in saucepan over medium heat until smooth and hot:
1 cup sugar
½ cup (1 stick) butter
½ cup light cream or half-n-half
1 t. rum extract

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