1/2 cup solid shortening
2 cups granulated sugar
2 eggs
2 tsps baking soda
1 tsp salt
2 tsps ground cinnamon
1 tsp nutmeg
4 cups Granny apples cut in large dice (about 6 apples)
1 can chopped nuts
SAUCE:
1 stick butter
2 tablespoons flour
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup half and half
3 tablespoons dark rum optional
Cake:: Preheat over to 350. Grease a 9x13” pan.
Cream together shortening & sugar. Add eggs and mix well.
Mix flour with soda, salt, cinnamon & nutmeg. Add to creamed mixture.
Stir in the apples & nuts. (May need to mix with hands, like meatloaf.) Mixture will be dry.
Pour into prepared pan and bake for 50-60 minutes until the mixture shrinks slightly from the sides of the pan.
Remove from oven & cool on a rack.
To serve, cut into squares & top with warm Butterscotch Sauce.
Butterscotch Sauce:: Melt butter over low heat. Gradually stir in flour and sugars. Stir in the cream.
Cook, stirring constantly, until thickened. Serve warm over the cake.
Baked cake is very light in color when done. However, the cake gets darker as it cools, because the apples weep — but that makes it very moist. It keeps well.