Moist and fruity cake with apples and pecans and a non-alcoholic rum sauce flavored with rum extract.

Ann

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Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 30 mins
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 2 cups flour, baking soda, cinnamon and salt. Set aside.

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  • In a large bowl, cream 2 cups sugar and 1 cup margarine until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla, 1/2 teaspoon butter flavoring and 2 tablespoons water. Beat in the flour mixture, stirring just until incorporated. Finally, stir in chopped apples and pecans.

  • Pour batter into prepared 9x13 inch pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

  • To make the Rum Sauce: In a small saucepan, combine 1 cup water and 1/2 cup margarine. Bring to a boil. Mix 1 cup sugar, 2 teaspoons flour and 1/8 teaspoon salt and stir into the saucepan. Bring sauce to a boil, stir in 2 teaspoons vanilla, 1/4 teaspoon butter flavoring and 2 teaspoons rum flavoring. Pour sauce over the cake and serve.

Nutrition Facts

259 calories; protein 2.3g 5% DV; carbohydrates 29.1g 9% DV; fat 15.3g 24% DV; cholesterol 15.5mg 5% DV; sodium 303.3mg 12% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/22/2002
I dared to exchange the rum flavoring for the real thing medium priced golden rum. It was delish! I scaled it down to 8 servings too cause I wanted to share with family and friends and not have too much left over in case I got midnight cravings. heehee Read More
(23)

Most helpful critical review

Rating: 1 stars
01/11/2014
I'm sure if the cooking time wasn't so off that this cake would be tasty. However after baking mine for 50 minutes (10 min longer than the recipe calls for) it was time for bed. I woke up to a deflated cake and tried desperately to bake it for 30 more min. The result was a cracker crust with a gooey middle...awful in other words. The frosting wasn't that good either. A lot of butter apples sugar and pecans wasted...not a cheap mistake. Read More
15 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
11/22/2002
I dared to exchange the rum flavoring for the real thing medium priced golden rum. It was delish! I scaled it down to 8 servings too cause I wanted to share with family and friends and not have too much left over in case I got midnight cravings. heehee Read More
(23)
Rating: 5 stars
08/22/2008
Oh My Goodness this is so good. I didn't have any rum flavoring or butter flavoring so I used 1/2 c real butter and 1/2 cup margarine and 2 tsp real rum for sauce. This sauce is really good over vanilla ice cream too. I used Fuji Apples and pecans. YUMMO. It did take another 10 minutes to cook and I used a Pyrex dish so I was surprised it took longer. Read More
(12)
Rating: 5 stars
03/19/2003
Oh my goodness! I substituted walnuts for the pecans and didn't use the butter flavoring... but oh my... what a wonderful thing! At first I was a bit nervous because the batter was quite stiff - more like a dough than a batter. My company LOVED this. My daughter insisted that folks try it without the sauce (or whip cream!) stating it was just as yummy without. She was right! Thanks for a great recipe! Read More
(12)
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Rating: 5 stars
08/29/2002
I had to cook it 70 minutes not 40. It turned out very moist and tasty. Read More
(10)
Rating: 5 stars
11/22/2002
This is added to my favorite cake recipes. I recieved many compliments. We loved it! Read More
(8)
Rating: 5 stars
01/02/2007
Delicious served warm with a scoop of Vanilla icecream. Read More
(4)
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Rating: 5 stars
04/05/2010
I followed the directions exactly and the results were a delicious and very moist cake. We ate the first slices of cake warm and then put it in the refrigerator. It was excellent either way. Read More
(4)
Rating: 5 stars
10/14/2011
This is the most Awesome cake I've ever had. I substituted real butter for the margarine and dropped the butter flavoring. I took the cake to work where it was immediately gobbled up! I will definitely make this cake again but for special occasions because of its sugar/fat content. YUM! Read More
(3)
Rating: 5 stars
10/11/2006
this is a very yummy cake was a big hit Read More
(2)
Rating: 1 stars
01/11/2014
I'm sure if the cooking time wasn't so off that this cake would be tasty. However after baking mine for 50 minutes (10 min longer than the recipe calls for) it was time for bed. I woke up to a deflated cake and tried desperately to bake it for 30 more min. The result was a cracker crust with a gooey middle...awful in other words. The frosting wasn't that good either. A lot of butter apples sugar and pecans wasted...not a cheap mistake. Read More
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