Captain Morgan's Spiced Rum Apple Cake

[Guest guest]

Captain Morgan's Spiced Rum Apple Cake

 

Rum Sauce

1 cup packed light brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup whipping cream

4 tablespoons Captain Morgan's Spiced Rum

3/4 teaspoon ground cinnamon

 

Spiced Apple Cake

2 eggs

1 cup vegetable oil

1/4 cup freshly squeezed orange juice

2 cups granulated sugar

2 cups all-purpose flour

4 teaspoons ground cinnamon

1 teaspoon salt

2 teaspoons baking soda

4 cups Granny Smith apples, peeled, cored and finely chopped (about 4-6

apples)

1 cup walnuts, coarsely chopped

 

For the sauce: Stir brown sugar and butter in heavy medium saucepan over

medium heat until melted and smooth, about 2 minutes. Add cream, rum and

cinnamon and bring to simmer. Simmer until sauce thickens and is reduced

to 1 1/2 cups, about 5 minutes. Serve warm.

 

For the cake: Preheat oven to 325 degrees F. Butter and flour a 10-inch

cake pan. Combine dry ingredients and set aside. Whip eggs until frothy,

about 3-4 minutes then add oil and orange juice and mix thoroughly.

 

Add dry ingredients and beat with whip at low speed until thoroughly

combined. Fold in apples and walnuts and pour into prepared cake pan.

Bake at 325 degrees F for 1 hour or until firm on top. Cover with

aluminum foil if top begins to get too brown.

 

Cool on rack 5 minutes, then invert onto rack and cool completely.

 

After the cake has cooled, serve with the warmed Spiced Rum Sauce.