A blog by ordinary people about living an extraordinary life
“Who sits around and thinks, I’ll just whip up a rum butter sauce?” -LaLa
OK, so I don’t just sit around and come up with these ideas. In fact, this recipe is from Midwest Living (http://www.midwestliving.com/recipe/layer-cakes/rosemary-wards-apple-cake-with-butter-rum-sauce/). We used some fresh apples from last week’s CSA delivery, and more sugar and butter than we probably used in the past year. While not a healthy cake, it was a change from the usual brunch or dessert cakes, so give it a try.
In a medium bowl, combine the flours, baking powder, salt, nutmeg, cinnamon and baking soda. Set aside.
In a mixing bowl, beat the butter for about 30 seconds. Add the sugar, about 1/4 cup at a time and continue to mix on medium speed until incorporated. Add the eggs, 1 at a time, and continue beating for another minute. Add the flour mixture in 3 batches, mixing on low. The batter will be thick. Fold in the walnuts and the apples.
Spread the batter in a greased 13×9 baking pan. Bake at 350F for 45 to 50 minus, until a toothpick inserted into the middle of the cakes comes out clean. The cake be served hot or cooled. We made it the night before and served it for brunch and dessert on Thanksgiving.
Recipe for Rum Butter Sauce
In a saucepan, combine 1 cupe of sugar, 1/2 cup of evaporated milk and 1/2 cup (1 stick) of butter. Cook over medium heat until well mixed and bubbling. Remove from heat and stir in 1 teaspoon of vanilla and 1/2 teaspoon of rum. Serve the sauce warm, spooning over the cake. If stored in the refrigerator, the sauce can be microwaved before serving.