2 eggs
2 c. sugar
1 tsp. vanilla
1 tsp. salt
1 1/2 tsp. baking soda
1/2 c. water
2 c. flour
1 tsp. cinnamon
1/4 c. raisins
4 c. diced apples
1/2 c. chopped nuts

Topping:

3 tbsp. butter
1 egg
1/2 c. brown sugar
1 tsp. rum extract
1 (4 1/2 oz.) carton whipped topping

Cream together eggs, sugar, vanilla, salt and baking soda. Add water, flour, cinnamon and raisins. Beat well. Stir in diced apples and nuts. Pour into a 9 x 13-inch pan.

Bake at 350°F for 50 to 60 minutes. Cool.

Topping: Melt butter in small skillet. Beat egg and combine with brown sugar; add to the butter and cook slowly over very low heat until thickened. Add rum extract. Cool and mix with whipped topping. Refrigerate. Frost cake when ready to serve. Keeps well.