"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Apple Cake with Rum-Caramel Sauce Recipe

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This recipe for Apple Cake with Rum-Caramel Sauce, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene "Gail" Polk-Pearson
Added: Sunday, September 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1/4 C. Shortening
1 C. Sugar
1 Egg
1/4 tsp. Salt
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Baking Soda
1 C. Flour
1/4 C. Walnuts, chopped
2-1/2 C. tart Apples, peeled and diced
2 Tbsp. Hot Water
1 tsp. Vanilla extract

Sauce:
1/2 C. Butter
3/4 C. Brown Sugar, packed
1/4 C. Heavy Cream
1/2 tsp. Rum Extract or imitation Rum flavoring

Directions:
Directions:
Grease and flour a 9 x 9 square pan. You may double the recipe if you want to make a larger cake, 9 x 13. Preheat oven to 350
Cake:
Cream shortening and sugar together. Add egg and mix well. Mix in salt, cinnamon, nutmeg, baking soda and flour until well combined. Stir in walnuts, apples, hot water and vanilla. Do not use an electric mixer, stir by hand.
Pour into prepared cake pan and bake for 45 minutes. Cool.
Sauce:
Partially melt butter in saucepan, stir in brown sugar and cream. Bring to a boil over medium-low heat. Continue to stir and cook for 2-3 minutes until it thickens somewhat. Remove from heat and let cool. Add Rum extract and stir to combine.
Cut cake and serve with Rum-Caramel Sauce.

Personal Notes:
Personal Notes:
Great way to use those apples on your trees or from the Orchard. A perfect fall dessert.

 

 

 

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