Apple pecan cake with rum sauce

    (13)
    1 hour 10 min

    A wonderfully moist cake, which completes any meal. This lightly spiced cake is packed full of apples and pecans. Serve with the rum sauce for a real treat!


    14 people made this

    Ingredients
    Serves: 24 

    • For the Cake
    • 400g caster sugar
    • 225g margarine
    • 2 eggs
    • 2 1/2 teaspoons vanilla extract
    • 2 tablespoons water
    • 250g plain flour
    • 2 teaspoons bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 4 apples, peeled, cored and diced
    • 120g chopped pecans
    • For the Rum Sauce
    • 250ml water
    • 110g margarine
    • 200g caster sugar
    • 2 teaspoons plain flour
    • 1/8 teaspoon salt
    • 2 1/4 teaspoons vanilla extract
    • 2 teaspoons rum essence or rum to taste

    Method
    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm or similar sized tin. Sieve together 250g flour, bicarbonate of soda, cinnamon and salt. Set aside.
    2. In a large bowl, cream 400g sugar and 225g margarine until light and fluffy. Beat in the eggs one at a time, then stir in 2 1/2 teaspoons vanilla and 2 tablespoons water. Beat in the flour mixture, stirring just until incorporated. Finally, stir in chopped apples and pecans.
    3. Pour batter into prepared tin and bake in preheated oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
    4. Meanwhile, make the rum sauce. In a small saucepan, combine 250ml water and 110g margarine. Bring to the boil. Mix 200g sugar, 2 teaspoons flour and 1/8 teaspoon salt and stir into the saucepan. Bring sauce to the boil, stir in 2 1/4 teaspoons vanilla and 2 teaspoons rum essence. Pour sauce over the cake and serve.

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    Reviews & ratings
    Average global rating:
    (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 US | 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 US | 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 US | Canada)

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