October 21, 2015

Need another excuse to make our hot buttered rum sauce? This fall treat is sure to please at any party or potluck— or to brighten up a cold weekday evening at home! And if you haven’t gone apple picking yet, now is the perfect chance!


Apple cake


½ cup (1 stick) butter, softened

2 cups sugar

2 eggs

2 cups flour, sifted

1 t. baking powder

¾ t. baking soda

½ t. salt

½ t. nutmeg

½ t. cinnamon

½ cup chopped walnuts

4 medium to large apples, peeled, cored and chopped.



Preheat oven to 350 degrees.

In a large bowl, combine butter and sugar until light and fluffy. Add eggs, one at a time. In another bowl, sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon. Gradually add to egg mixture, combining thoroughly. Stir in apples and nuts. Pour into buttered tube pan and bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or room temperature. Spoon Hot Buttered Rum Sauce over individual slices when serving.


Hot Buttered Rum Sauce

Combine in saucepan over medium heat until smooth and hot:

1 cup sugar

½ cup (1 stick) butter

½ cup light cream or half-n-half

1 t. rum extract


Serves 12

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