Apple Nut Pudding

  • 2 cups sugar
  • 1 stick margarine
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 teaspoon butter flavoring
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 4 diced Jonathan or Winesap Apples (1/2 inch pieces)
  • 1 cup chopped pecan nuts

Cream together sugar, margarine, eggs, vanilla and butter flavoring. Sift together flour, cinnamon and salt. Add to creamed ingredients. Add water and beat for 2 minutes, Stir in apples and pecan nuts. Grease and flour a tube pan. Pour mixture into pan. Bake for approximately 1 hour at 350 degrees F.

Rum Sauce

  • 1 cup water
  • 1 stick margarine
  • 1 cup sugar
  • 1 tablespoons flour
  • 1/5 teaspoon salt
  • 2 teaspoons vanilla
  • 1/4 teaspoon butter flavoring
  • 2 teaspoons rum extract

Bring water and margarine to a boil in a medium saucepan. Sift together sugar, flour and salt, add to margarine and water mixture. Add vanilla, butter flavoring and rum extract. Let it cook until it begins to boil. Serve hot rum sauce over individual serving of apple nut pudding. Serves approximately 10.

**This is a prize winning recipe from the Second Annual Adams Extract Teenage Bake Off in 1967. My mother began making this dessert for our holiday dinners at that time.It became a family tradition. Try it… You’ll love it!!!