Best 8 Apple Rum Cake Recipes

RUM-RAISIN APPLE CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Boil rum in heavy small saucepan until reduced to 1/4 cup. Set aside.
• Sift next 5 ingredients into medium bowl. Using electric mixer, beat rum, sugar, eggs, oil, and vanilla in large bowl until slightly thickened, about 5 minutes. Add flour mixture; beat just until blended. Stir in apples, walnuts, and raisins. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack. Cut into squares and serve.

APPLE NUT CAKE WITH RUM SAUCE

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.

APPLE PIE CAKE WITH RUM BUTTER SAUCE

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.

FRESH APPLE CAKE WITH RUM SAUCE

Steps:

• Cake:.
• Cream the butter; gradually add the sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
• Combine flour and the next 5 ingredients; add to the creamed mixture, beating until blended. Stir in the apple and pecans.
• Pour batter into a greased and floured 13 x 9 x 2 inch baking pan. Bake at 325 degrees for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean. Let cool completely in the pan on a wire rack. Serve with Hot Buttered Rum Sauce.
• Hot Buttered Rum Sauce:.
• Combine the sugar, butter, and half and half in a saucepan; cook over low heat, stirring occasionally, until sugar dissolves. Remove from heat, and stir in the rum extract.

APPLE NUT CAKE WITH RUM SAUCE

Steps:

• 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.
• 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.

APPLE RUM CAKE

Steps:

• Line bottom of a 9-inch springform pan with parchment paper; butter parchment paper and sides of pan.
• Set a rack in the middle of the oven; preheat oven to 350°.
• Combine all the filling ingredients in a bowl (glass or stainless); let stand while you prepare the batter.
• In another bowl, combine the flour, baking powder, and salt; mix well and set aside.
• In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 5 minutes, until light and fluffy.
• Beat in the eggs one at a time, beating until smooth after each addition.
• Beat in vanilla; using a rubber spatula, fold in half the flour mixture.
• Drain the apples in a colander set over a bowl; add the milk to any rum that drains into the bowl and stir the liquids into the batter, then fold in the remaining flour mixture.
• Spread half the cake batter evenly in the prepared pan; scatter with the sliced apple mixture.
• Scrape remaining batter onto the filling and smooth out.
• Slide a foil-lined cookie sheet onto the rack below the middle one to catch any drips.
• Bake for 55-65 minutes or until cake is risen, firm, and deep golden and the apples are cooked through and tender.
• Let cake cool in pan for 15 minutes, then loosen the cake by running a sharp paring knife around the inside of the pan, scraping the knife against the pan, not the cake.
• Remove the sides and slide the cake off the base to a rack to finish cooling.
• When the cake has cooled completely, invert the cake onto a plate, remove the paper, and invert the cake onto the rack again so it is right side up.
• Make the glaze: stir together the powdered sugar and rum in a small saucepan; mix well.
• Place over medium heat until warm and fluid.
• Drizzle half the glaze over the top of the cake in a series of parallel lines.
• Rewarm the glaze if necessary and drizzle another series of lines on a diagonal to the first ones.
• Wait until the glaze dries, then slide the cake onto a platter.
• Serve with ice cream or whipped cream; this cake is best served on the day it is made.

APPLE PIE CAKE WITH BUTTER-RUM SAUCE

Steps:

• 1. Cream butter, gradually add sugar, beating well at medium speed.
• 2. Add egg; beat until blended.
• 3. Combine flour, salt, and cinnamon; mix well.
• 4. Add to creamed mixture; beat on low speed until smooth.
• 5. Stir in water and vanilla.
• 6. Fold in apples and pecans, spoon into greased and floured 9x9" baking dish.
• 7. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean.
• 8. Serve warm or cold with Butter-Rum Sauce and a dollop of whipped cream.
• 9. BUTTER RUM SAUCE
• 10. Combine brown sugar, sugar, butter and whipping cream in small saucepan.
• 11. Bring to a boil, and cook 1 minute.
• 12. Remove from heat and stir in rum.

APPLE RUM CUSTARD CAKE

Steps:

• Place the currants in a small bowl and pour the rum over them.
• Allow to soak for at least 20 minutes.
• Peel, core and cut the apples into 1/4 inch thick slices.
• At this point, pre-heat the oven to 350 F and start making the pastry.
• Combine the flour and butter in a large bowl and, working quickly, use your fingertips to rub the flour and fat together until they look like flakes of coarse meal.
• With a large spoon, beat in the egg yolks, one at a time, then beat in the sugar and lemon peel.
• Use your fingers to pat the pastry evenly into the bottom and sides of an 8-inch springform pan, 2 inches high.
• Now fill the pastry shell.
• Start by stirring the breadcrumbs and 2 tablespoons melted butter from the filling list of ingredients together in a small bowl.
• Sprinkle the mixture over the dough in the pan and spread the apples over it.
• Drain the currants and set the rum aside.
• Scatter the currants over the apples.
• Bake in the middle of the oven for 10 minutes.
• During this first stage of baking, beat the eggs and yolks for the custard along with the 1/3 cup sugar together until they are thick and lemon coloured.
• Beat in the rum and cream and pour half of this evenly over the apples in the parly baked cake.
• Bake the tart for 20 more minutes oruntil the custard is set, then pour in the rest of the custard and bake for 30 minutes longer.
• Combine the 2 tablespoons sugar and melted butter and sprinkle over the top of the tart.
• Bake in the top third of the oven for 15-20 minutes or until the top of the tart browns lightly.
• Remove the pan from the oven and let the tart cool completely before removing from the springform.
• Slide onto a cake plate and serve.