1 c All-purpose flour
1 ts Baking soda
1 ts Ground cinnamon
3/4 ts Ground nutmeg
1/8 ts Salt
4 tb Butter; softened
1 c Sugar
1 lg Egg
2 c Granny smith apple
(unpeeled/grated) Rum sauce: 1/2 c Butter
1 c Sugar
1/2 c Half and half
Dash of ground nutmeg 1 ts Pure vanilla extract
2 To 3 tablespoons rum
In small bowl, stir together flour, baking soda, cinnamon, nutmeg and salt. In large bowl, cream butter, sugar and egg until light and fluffy. Stir in grated apples. Blend in flour mixture. Pour into greased 8-inch square pan. Bake at 400 degrees for 30-35 minutes. May be cooled and stored, covered, in baking pan. Before serving, reheat at 400 degrees for 10 minutes. Cut into squares and serve with Rum Sauce. In top of double
boiler, combine butter, sugar and half and half. Cook over boiling water, stirring constantly, until slightly thickened, about 10 minutes. Cool slightly. Add nutmeg, vanilla and rum. Serve warm over heated cake. Source: Creme de Colorado Cookbook serves 6 —–