Time P1DT1h50m Yield 12 Number Of Ingredients 16 Steps:
Place all the raisins in a small bowl with the rum and let sit overnight or at least 4 hours. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time; mix in applesauce. In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa. Gradually add flour into the batter, mixing until fully incorporated. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan. Bake in preheated oven until a tester inserted in the middle of the cake comes out clean, about 25 minutes. Cool on wire rack.
Time 1h Yield 6-8 serving(s) Number Of Ingredients 17 Steps:
Cream butter, then gradually add sugar, beating well at medium speed with an electric mixer. Add egg and beat until blended. Combine flour, salt cinnamon and nutmeg and mix well. Add to creamed mixture. Beat on low speed until smooth. Stir in water and vanilla. Fold in apples and pecans and spoon into a greased and floured 9 inch pie pan. Bake at 350*F for 45 minutes until a toothpick inserted in the center comes out clean. For sauce; combine brown sugar, sugar, butter, butter and cream in a small saucepan and mix well. Bring to a boil and cook for 1 minute. Stir in rum. Serve warm or at room temperature with cake and whipped cream.
Time 50m Yield 9 servings (2 cups sauce). Number Of Ingredients 18 Steps:
In a large bowl, combine the apples and sugar. Let stand for 30 minutes. , Preheat oven to 350°. In a small bowl, whisk the eggs, oil and almond extract. Add to apple mixture and toss to coat. Combine the flour, baking powder, salt and cinnamon; stir into apple mixture just until moistened. Stir in pecans. , Transfer to a greased 11x7-in. baking dish. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. , For sauce, in a small saucepan, melt butter. Stir in the sugar, flour and salt until smooth. Gradually add water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in extracts. Serve with warm cake.
Time 1h Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease a deep 4-quart baking dish. Beat 1/2 cup butter and 1 cup sugar together in a large bowl with an electric mixer until light and fluffy. Stir eggs into butter mixture until smooth; stir in grated apple. Whisk flour, baking soda, cinnamon, 1 teaspoon nutmeg, and salt together. Stir flour mixture into apple mixture; spoon into prepared dish. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 35 minutes. Heat remaining 1 cup sugar, remaining 1/2 cup butter, and milk in a small saucepan over low heat until sugar is melted, about 10 minutes; stir in rum and remaining pinch nutmeg just before serving. Serve sauce over pudding.
Number Of Ingredients 17 Steps:
Cream butter, gradually add sugar, beating well at medium speed. 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 greased and floured 9x9" baking dish. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean. Serve warm or cold with Butter-Rum Sauce and a dollop of whipped cream. BUTTER RUM SAUCE Combine brown sugar, sugar, butter and whipping cream in small saucepan. Bring to a boil, and cook 1 minute. Remove from heat and stir in rum.
Time 1h5m Yield 12-16 servings. Number Of Ingredients 16 Steps:
In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; gradually add to the creamed mixture. Stir in apples and walnuts. Spoon into a greased 13x9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. In a saucepan, combine sugar, butter and cream; mix well. Cook over low heat until heated through. Remove from the heat; stir in extract. Serve warm with the cake.
