Spiced Apple Rum Cake
For the Cake:
2 cups sugar
2 cups all purpose flour, plus more for pan
4 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 large eggs
1 cup vegetable oil, plus more for pan
1/4 cup apple juice
4 cups Granny Smith apples, peeled, cored and shredded (about 5 apples)
1 cup walnuts, chopped
For the Sauce:
1 cup light brown sugar, packed
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
4 tablespoons dark rum
3/4 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground nutmeg
For the Cake:
- Heat oven to 350°F
- Oil and flour a 10-inch bundt pan
- Combine sugar, flour, cinnamon, salt and baking soda in a medium bowl, set aside
- Using the bowl of an electric mixer fitted with a whisk attachment, whisk eggs on medium speed until frothy, about 3-4 minutes
- Add oil and apple juice on low speed to combine
- Gradually add dry ingredients on low speed until thoroughly combined
- Fold in apples and walnuts and pour into prepared pan
- Bake for 1 hour or until cake tester inserted into the center of the cake comes out clean, rotating half way through baking process
- Cool on wire rack 5 minutes
10.Invert onto wire rack and cool completely
11.Serve with spiced rum sauce
For the Sauce:
- Combine brown sugar and butter in a saucepan over medium heat stirring until melted and smooth, about 2 minutes
- Add cream, rum, cinnamon, clove and nutmeg
- Simmer until sauce thickens and is reduced to 11/2 cups, about 5 minutes
- Serve warm