Fuji Apples and Apple Pie Cake with Rum Butter Sauce Recipe
For a long time we thought we wouldn't' be able to grow Fuji apples because they ripen too late in the season. Then a new strand was developed that ripens in late September so we gladly welcomed the Fuji tree into our orchard.
Approximate Ripening Date: September 25th
Flavor: Sweet, crisp, firm, juicy. The flavor of the Fuji is not overly complex but it will make your taste buds dance. One of the most popular apples in the world.
Baking: This apple doesn't cook down all the way but doesn't quite keep its shape. Mix with other apples when baking to create a more complex flavor. Works really well for dried apples.
History: Ralls Janet x Delicious created in Fujisaki, Japan in 1939.
Apple Pie Cake with Rum Butter Sauce
by Mary Lou Stronach
1/4 cup butter
1 cup sugar
1 cup flour
1/2 tsp. salt
1 tsp cinnamon
1/2 tsp nutmeg
2 T hot water
1 tsp vanilla
3 cups apples - peeled & diced
1/2 cup pecans - chopped
whipped cream - for garnish
1/2 cup brown sugar
1/2 cup sugar
5 T butter
1/2 cup heavy cream
1 T rum
Cream butter, then gradually add sugar, beating well. Add egg and beat until blended. Combine flour, salt, cinnamon, and nutmeg. Mix well. Add creamed mixture. Beat on low until smooth. Stir in water and vanilla. Fold in apples and pecans and spoon into greased and floured 9 inch pie pan. Bake at 350-degrees for 45 minutes or until toothpick inserted in center comes out clean.
For Sauce: Combine brown sugar, sugar, butter,and cream in small saucepan and mix well. Bring to boil and cook 1 minute. Stir in rum. Serve warm or at room temperature with cake and whipped cream.