Fresh Apple Cake with Hot Buttered Rum Sauce

  • Yield 12 to 15 servings

This dessert is very rich and special.


1/2 cup butter
2 cups sugar
2 -- eggs
2 cups sifted all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3 -- Washington Delicious apples, pared, cored and chopped
1 1/2 cups chopped nuts
1 cup sugar
1/2 cup butter
1/2 cup half-and-half
3 teaspoons rum extract


  1. To prepare the cake.  Cream butter, gradually add sugar and beat until light and fluffy.  Beat in eggs, 1 at a time.  Sift together flour, baking powder, soda, salt, nutmeg and cinnamon.  Gradually add to egg mixture.  Dough will be fairly stiff.  Stir in apples and nuts.  Turn into buttered 9×13-inch pan.  Bake at 325F for 55 to 70 minutes.  
  2. To prepare the sauce.  Combine sugar, butter and cream.  Warm over low heat, stirring occasionally, until hot.  Stir in um extract.  Serve over cake and top with whipped cream.


Recipe reprinted with permission from the Junior League of Little Rocks’ Traditions, A Taste of the Good Life (Junior League of Little Rock Publications, Little Rock, Arkansas, 1983).



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