Description
A spice cake made moist with apples and zucchini, then served with vanilla ice cream and butter sauce.
Ingredients
- 5 whole Eggs
- 1 cup Canola Or Vegetable Oil
- 3-½ cups Sugar
- ½ teaspoons Rum Extract
- ½ teaspoons Almond Flavoring
- ½ teaspoons Vanilla Extract
- 4 cups Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Salt
- ½ teaspoons Ginger
- 2 cups Shredded Zucchini, Drained Well
- 2 whole Apples, Cored But Not Peeled, Diced Finely Or Shredded
- 1 cup Chopped Pecans (optional)
- FOR THE SAUCE:
- ½ cups Butter
- ½ cups Whipping Cream
- ½ cups Brown Sugar
- ½ cups White Sugar
- 1 teaspoon Vanilla
- FOR SERVING:
- 1 gallon Vanilla Ice Cream
Preparation
This recipe is meant for a 13×18 baking pan with 2-inch high sides. If you don’t have a pan that big, you will need to halve the recipe and bake in a 9×13 or a sheet cake pan. Spray or grease and flour the pan. Preheat oven to 350ºF.
In a very large mixing bowl, beat eggs, oil, sugar, and flavorings. In a large bowl, stir flour, baking soda, cinnamon, nutmeg, salt, and ginger. Add dry ingredients to the batter, along with zucchini, apples, and chopped pecans. Stir until combined.
Pour into prepared pan. Bake 30 minutes or until set in the middle.
Meanwhile, prepare the sauce. In a small saucepan over low heat, stir butter, cream, sugars, and vanilla until smooth. Do not boil.
Cut the cake into 35 pieces and serve with a scoop of vanilla ice cream and the sauce poured over top.
The butter sauce is yummy elsewhere too, poured over vanilla ice cream or pancakes.
Instead of ice cream and sauce, frost the cake instead – search my recipe box for Decadent Vanilla Cupcakes and use the icing recipe x 1 1/2.
