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1 cake
suggest servings
| 1/4 | cup | butter | softend |
| 1 | cup | sugar | |
| 1 | each | egg | |
| 1 | cup | flour, all-purpose | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | cinnamon | ground |
| 2 | tablespoons | water | hot |
| 1 | teaspoon | vanilla extract | |
| 3 | cups | apples | peeled, diced |
| 1/2 | cup | pecans | chopped |
| 1 | x | rum butter sauce | |
| 1/2 | cup | brown sugar | firmly packed |
| 1/2 | cup | sugar | |
| 1/4 | cup | butter | softend |
| 1/2 | cup | heavy whipping cream | |
| 2 | tablespoons | rum | |
| 1 | pint | heavy whipping cream | |
| 1/3 | cup | brown sugar | |
| 1 | teaspoon | vanilla extract |
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
Add egg; beat until blended.
Combine flour, salt, and cinnamon; mix well.
Add to creamed mixture; beat on low speed of an electric mixer until smooth.
Stir in water and vanilla.
Fold in apples and pecans; spoon into a greased and floured 9 inch pie plate.
Bake at 350 F for 45 minutes or until a wooden pick inserted in center comes out clean.
Serve warm or cold with Rum Butter Sauce and whipped cream.
Sauce: Combine first 4 ingredients in a small saucepan; mix well.
Bring to a boil, and cook 1 minute.
Stir in rum.
Serve with a dollop of whipped cream.
| % Daily Value* | |
| Total Fat 45.0g | 70% |
| Saturated Fat 23.0g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 781mg | 33% |
| Total Carbohydrate 102.0g | 34% |
| Dietary Fiber 2.0g | 10% |
| Sugars 76.0g | |
| Protein 7.0g | 13% |
| Vitamin A | 24% | Vitamin C | 1% | |
| Calcium | 5% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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You're making pastry cream for a banana cream pie for dessert tomorrow. Chilling it overnight should render it appetizingly ...
This was great!
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