1/4 c. softened butter
1 c. sugar
1 egg
1 c. flour
1 tsp. salt
1 tsp. cinnamon
2 tbsp. hot water
1 tsp. vanilla
3 c. peeled diced cooking apples
1/2 c. chopped pecans

Cream butter gradually; add sugar beating at medium speed of electric mixer. Add egg; beat until blended. Combine flour, salt and cinnamon. Mix well.

Add to creamed mixture; beat on low speed until smooth, stir in water and vanilla, fold in apples, pecans, spoon into greased 9 x 13 inch cake pan. Bake at 350 degrees for 45 minutes or until a toothpick comes out clean.

RUM BUTTER SAUCE FOR CAKE:

1/2 c. firmly packed brown sugar
1/2 c. sugar
1/2 c. butter
1/2 c. whipping cream
1 tbsp. rum

Add 4 ingredients in a small pan, mix well. Bring to a boil, cook 1 minute, stir in rum.