Table of Contents
I made this cake as directed, making 1-1/2 batches to fill a 10 in. springform pan as suggested by another reviewer. I used a little more than 5 cups of apples, which was too much, a 4 tablespoons of rum. Next time I will use fewer apples and chop them finer. Some of the apples were still firm and crisp. The texture was a little dense.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum.
This easy apple rum cake is a moist, dense cake, almost like a pound cake that is baked in a loaf pan. This rum cake does have a caramelized apple top layer, but don’t let discourage you, it is all very easy to throw together! This recipe is perfect for a loaf pan, it can easily be doubled and baked as a bundt cake instead. Which Rum for Cake?
Start by peeling the apples and cutting them into 1/2-inch cubes. Then, sift flour, baking powder and salt. Meanwhile, beat butter and sugar until it becomes light and fluffy, then add eggs and beat some more until it´s well combined. Next, fold in vanilla and rum and beat until it´s combined.
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