Apple and Pecan Cake with Hot Rum Sauce

    (13)
    1 hour 10 minutes

    A beautiful apple cake with pecans is made then served with a hot rum sauce making an warming winter dessert. The cakes can be made ahead of time if desired.


    16 people made this

    Ingredients
    Serves: 24 

    • Cake
    • 2 cups (250g) plain flour
    • 2 teaspoons bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 2 cups (440g) white sugar
    • 1 cup margarine
    • 2 eggs
    • 2 teaspoons vanilla essence
    • 1/2 teaspoon butter flavoured essence, optional
    • 2 tablespoons water
    • 4 apples, peeled, cored and diced
    • 1 cup chopped pecans
    • Rum Sauce
    • 1 cup (250ml) water
    • 1/2 cup margarine
    • 1 cup sugar
    • 2 teaspoons plain flour
    • 1 pinch salt, to taste
    • 2 teaspoons vanilla essence
    • 1/4 teaspoon butter flavoured essence, optional
    • 2 teaspoons rum flavoured essence

    Directions
    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour a 23x33cm cake tin.
    2. Sift together flour, bicarbonate of soda, cinnamon and salt. Set aside.
    3. In a large bowl, cream sugar and margarine until light and fluffy. Beat in the eggs one at a time then stir in vanilla, butter flavouring and water.
    4. Mix in the flour mixture stirring just until incorporated. Finally stir in diced apples and pecans.
    5. Pour batter into prepared cake tin. Bake in the preheated oven for 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
    6. Rum Sauce: In a small saucepan combine water and margarine. Bring to a boil.
    7. Mix sugar, flour and salt then stir into the saucepan. Bring sauce to a boil then stir in vanilla, butter essence and rum essence.
    8. Pour sauce over the cake and serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (13)

    Reviews in English (12)

    by
    23

    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  -  23 Oct 2001  (Review from Allrecipes USA and Canada)

    by
    12

    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.  -  22 Aug 2008  (Review from Allrecipes USA and Canada)

    by
    12

    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!  -  18 Mar 2003  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate