Apple Rum Cake Recipes

FRENCH APPLE CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
• In a small bowl, whisk together the flour, baking powder and salt.
• Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
• Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
• Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

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 RUM RAISIN CAKE

Steps:

• In a bowl cream the butter, then beat in the sugars until light and fluffy.
• Beat in the eggs.
• Sift together the flour, baking powder, salt, soda, cinnamon and nutmeg.
• Add dry ingredients alternately with the undiluted evaporated milk and rum to the creamed mixture, Mix in the chopped apples, raisins and nuts.
• Pour into a greased 9x12x2 inch baking pan.
• Bake at 350 for 40 minutes or until cake springs back when done.

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.

APPLESAUCE RUM-RAISIN CAKE

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.

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.

EASY APPLE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts., Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 35-45 minutes. Cool on a wire rack. Serve with whipped topping.