1/4 c Butter or margarine; softend
1 c Sugar
1 Egg
1 c All purpose flour
1 ts Salt
1 ts Ground cinnamon
2 tb Hot water
1 ts Vanilla extract
3 c Apples; peeled and diced
1/2 c Pecans; chopped
-rum butter sauce 1/2 c Brown sugar; firmly packed
1/2 c Sugar
1/4 c Butter or margarine; softend
1/2 c Whipping cream
2 tb Rum
-whipped cream- 1 pt Whipping cream
1/3 c Brown sugar
1 ts Vanilla
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 pieplate. Bake at 350~ 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. —–