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Title: Apple Pie Cake/rum Butter Sauce
Categories: Dessert
Yield: 1 Pie
| CAKE | ||
| 1/4 | c | Butter, softened |
| 1 | c | Sugar |
| 1 | Egg | |
| 1 | c | All purpose flour |
| 1 | ts | Salt |
| 1 | ts | Ground cinnamon |
| 1 | tb | Hot water |
| 1 | ts | Vanilla |
| 3 | c | Peeled, diced cooking apples |
| 1/2 | c | Chopped pecans |
| RUM BUTTER SAUCE | ||
| 1/2 | c | Firmly packed brown sugar |
| 1/2 | c | Sugar |
| 1/4 | c | Butter, softened |
| 1/2 | c | Whipping cream |
| 1 | tb | Rum |
For the Cake - cream butter, gradually add sugar, beating as medium speed of an electric mixer. Add egg, beat until blended.
Combine flour, salt and cinnamon, mix well. Add to creamed mixture, beat on low speed of an electric mixer until smooth. Stir in water and vanilla. Fold in apples and pecans, spoon into a creased and floured 9 inch pieplate.
Bake at 350 for 45 minutes or until wooden pick inserted in center comes out clean.
Serve warm or cold with Rum Butter Sauce and whipped cream if desired.
For Rum Butter Sauce - Combine first 4 ingredients in a small saucepan, mix well. Bring to a boil and cook for one minute. Stir in rum. Yields about 1 1/4 cups of sauce.
Southern Living Magazine
Larriland Farms, Lisbon Md
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
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