Captain Morgan's Spiced Rum Apple Cake
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:
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
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.