Nutty Apple Spice Cake with Quick Butterscotch Sauce
| CAKE: | | |
| 2 | cups sugar | 1/2 | cup vegetable oil |
| 3 | large eggs | 2 | cups all-purpose flour |
| 2 | teaspoons ground cinnamon | 1 | teaspoon baking soda |
| 1/4 | teaspoon each salt and nutmeg | 3 | cups diced Pippin apple |
| 1/2 | cup chopped walnuts, toasted | | |
| SAUCE: | | |
| 1/3 | cup golden raisins | 1/4 | cup dark rum |
| 1 | bottle (12.25 ounces) fat-free butterscotch topping | | |
| | | |
|
 |
Preheat oven to 350 degrees. To make cake -- beat sugar, oil, & eggs until well-blended. Combine flour, cinnamon, baking soda, salt & nutmeg in a bowl. Add flour misture to sugar mixture, beat until blended. Fold in apples & walnuts. Pour batter into baking pan. Bake 55 minutes or until wooden pick inserted in the center comes out clean. To prepare sauce -- combine raisins & rum in microwave-safe bowl; let stand 5 minutes. Stir in butterscotch topping; microwave on HIGH 45 seconds or until hot. Serve cake with sauce.
| | |
|
