1/2 c. butter, softened
2 c. sugar
2 eggs
2 c. sifted flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. each salt, nutmeg & cinnamon
3 c. peeled, chopped apples
1 1/2 c. chopped pecans
Hot Buttered Rum Sauce

Cream butter in mixing bowl. Add sugar gradually, beating well until light and fluffy. Add eggs, one at a time, beating well after each. Sift dry ingredients together. Add gradually to creamed mixture. Stir in apples and nuts; mix well. Spoon into greased 13"x9"x2" pan. Bake at 325 degrees for 45 to 50 minutes. Serve with Hot Buttered Rum Sauce.

HOT BUTTERED RUM SAUCE:

1 c. sugar
1/2 c. butter
1/2 c. light cream
1 tsp. rum extract

Combine sugar, butter and cream in saucepan; mix well. Heat over low heat, stirring occasionally, until hot. Stir in rum flavoring. Spoon over hot cake.