Apple Pie Cake with Rum Butter Sauce
Source of Recipe
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Recipe Introduction
From: Best of the Best from the Mid-Atlantic Cookbook
by Gwen McKee (Editor), Barbara Moseley (Editor)
(Quail Ridge Press; September 2001; ISBN:1893062287; Spiral)
Cookbook Heaven @ Recipelink.com
Yields 1 (9-inch) pie
List of Ingredients
CAKE
1/4 cup softened butter or margarine
1 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons hot water
1 teaspoon vanilla
3 cups peeled and diced cooking apples
1/2 cup chopped pecans
Rum Butter Sauce
Whipped cream (optional)
Recipe
Cream butter; gradually add sugar, beating well at medium speed of
electric mixer. Add egg; beat until blended.
Combine flour, salt, and cinnamon; mix well. Add to creamed mixture;
beat on low speed until smooth. Stir in water and vanilla. Fold in
apples and pecans; spoon into a greased and floured 9-inch pie
plate.
Bake at 350F for 45 minutes, or until a wooden toothpick inserted in
center comes out clean. Serve warm or cold with Rum Butter Sauce and
whipped cream.
RUM BUTTER SAUCE
Yields 1 1/4 cups
1/2 cup brown sugar, firmly packed
1/4 cup softened butter or margarine
1/2 cup sugar
1/2 cup whipping cream
1 tablespoon rum
Combine first 4 ingredients into a small saucepan; mix well. Bring
to a
boil and cook 1 minute. Stir in rum.
Source: A Cookbook of Treasures
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