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Apple Walnut Torte With Caramel Rum Sauce

chef.mark's picture
  Butter 3⁄4 Cup (12 tbs), softened
  Granulated sugar 3 Cup (48 tbs)
  Eggs 3
  Flour 3 Cup (48 tbs)
  Baking soda 3 Teaspoon
  Cinnamon 3 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Peeled chopped apples 4 1⁄2 Cup (72 tbs)
  Walnuts/Pecans 1 1⁄2 Cup (24 tbs)
  Whipping cream 1 Cup (16 tbs) (For Filling And Cake Top)
  Whipping cream 1⁄2
  Butter 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Dark brown sugar 1⁄2 Cup (8 tbs)
  Dark rum 3 Tablespoon

Preheat oven to 350°F.
Grease and flour 2 (9 inch) round cake pans.
Cream butter and sugar together.
Add eggs; beat well.
Combine flour, soda, cinnamon and salt in separate bowl; add to creamed mixture.
Mix in apples and nuts.
Bake about 50 minutes.
Cool and remove from pans.
Rum Sauce: Combine all ingredients, except rum, in heavy saucepan over medium to high heat; bring to a rolling boil, stirring occasionally.
Remove from heat and add rum.
Stack layers.
Serve individual slices topped with warm rum sauce and a dollop of whipped cream.

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Apple Walnut Torte With Caramel Rum Sauce Recipe