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From "True Grits. . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.

INGREDIENTS FOR THE RUM GLAZE:

     
  • 1/2 cup butter or margarine
  • 1 cup packed brown sugar
  • 3 tablespoons (or more) dark rum

INGREDIENTS FOR THE CAKE:

  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 3 cups chopped peeled Golden Delicious apples
  • 1 cup chopped pecans


TO PREPARE THE RUM GLAZE:

*  Melt the butter in a saucepan.  Add the brown sugar and rum.  Cook until the sugar has dissolved and the mixture is heated through; do not boil.


TO PREPARE THE CAKE AND ASSEMBLE:

*  Combine the sugar and oil in a mixer bowl; mix well.  Beat in the eggs 1 at a time.
*  Mix the flour, baking powder, baking soda, nutmeg, allspice, cinnamon and salt together.  Add to the egg mixture gradually, mixing well after each addition.
*  Add the vanilla.  Fold in the apples and pecans.  Spoon into a greased tube pan.
*  Bake at 350 degrees for 1 hour or until a cake tester comes out clean.  Remove immediately to a cake plate.  Pierce with a fork.  Brush with the warm glaze.

NOTE:  This cake is especially good with vanilla bean ice cream.  The glaze will become slightly crunchy.

SERVES: 12

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