A blog by ordinary people about living an extraordinary life

Apple cake with rum butter sauce

“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 (  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.


  • 2 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of baking soda
  • 1/2 cup of butter, softened (1 stick)
  • 2 cups of sugar
  • 2 eggs
  • 6 cups of apples (about 5-6 apples, peeled, cored and chopped)
  • 1 cup of chopped walnuts
  • Rum butter sauce

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.


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This entry was posted on November 24, 2011 by in Peter Waterman's posts.
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