Sunday, January 17, 2010
FRESH APPLE CAKE WITH HOT BUTTERED RUM SAUCE
1 stick butter-softened
2 cups sugar
2 cups self-rising flour
1 tsp. baking powder
1/2 tsp. each of ground cinnamon and nutmeg
3 cups peeled chopped apples
1 1/2 cups chopped pecans
Cream butter, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating wel. Combine dry ingredients; add to creamed mixture, beating until blended. Stir in apples and pecans. Pour batter into a greased and floured 9-by-13 pan. Bake at 325 degrees for 50 to 55 minutes. While still warm top with:
HOT BUTTERED RUM SAUCE
Combine 1 cup sugar with 1 stick butter and 1/2 cup half-and-half in a saucepen; cook over low heat, stiring occasionally, until sugar dissolves. Remove from heat and stir in 1 tsp. rum extract or the real thing if you have it...2 or 3 Tbsp.
"I prefer Hostess fruit pies to pop-up toaster tarts because they don't require so much cooking."