Apple Walnut Torte With Caramel Rum Sauce
|Butter||3⁄4 Cup (12 tbs), softened|
|Granulated sugar||3 Cup (48 tbs)|
|Flour||3 Cup (48 tbs)|
|Baking soda||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)|
|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 350Â°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.
Serve individual slices topped with warm rum sauce and a dollop of whipped cream.