1/2 c. (1 stick) butter
2 c. sugar
2 eggs
2 c. sifted flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
3 Washington Golden Delicious apples, pared, cored & chopped to measure 3 c.
1 1/2 c. chopped nuts

Preheat oven to 325 degrees. In mixing bowl, cream butter, gradually add sugar, beat until light and fluffy. Beat in eggs one at a time. Sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon, gradually add to egg mixture. Stir in apples and nuts, turn into pan, bake 45-50 minutes. (I use Bundt pan.)

HOT BUTTER RUM SAUCE:

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

Combine sugar, butter and cream in saucepan. Heat over low heat. Stirring occasionally until hot. Stir in extract, pour over cake, while cake is still hot. Let stand until cool, then turn onto cake plate.