Anything baked with rum is so delicious and anything baked with apples is a winner; combined, the two are heaven on a plate.
Generally, when I use apples in any kind of cooking, sweet or savory, I like to mix different types. The flavor becomes deeper and more complex. The exception would be in a dessert when I want the apples to retain their shape, such as in an apple tart. I would then use golden delicious.
My sister’s mother-in-law, Katherine Kaneb, was a great baker. (Can we come up with a name for an almost mother-in-law status for people we love and are close to and who have been fixtures in our lives? I am taking suggestions.) With five children and a yard full of apple trees, she did a lot of baking. This was originally one of her recipes, which I have adapted. These squares are so quick and easy to make and and their soft and chewy taste is a winner.
Peel, core and chop the apples.
Smooth the top with a spatula.
They bake in about 50 minutes.
Cut them into 9 medium or 6 large squares.
2 cups chopped apples
½ cup raisins
4 Tablespoons Rum
1 cup sugar
¼ cup butter, softened (salted or unsalted)
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
grate a little nutmeg (1/4 teaspoon
Preheat oven to 325 degrees
Butter an 8 X 8 inch baking dish
Peel and core the apples and chop them into ½ to ¾ inch pieces.
In a small bowl combine chopped apples, raisins and rum.
Whisk the flour, baking powder, salt, cinnamon and pinch of nutmeg to combine.
In a large bowl beat butter and sugar until light yellow, whisk in egg and vanilla and combine well.
Slowly stir in the flour mixture, scraping the sides of the bowl and combine well. Fold in the apples, raisins and rum.
Put into the pan and smooth the top.
Bake at 325 for 50 minutes or until a knife inserted just slightly off center comes out clean. Let cool in the pan and slice into squares.
Prep time 30 minutes
Cooking time 50 – 60 minutes
The recipe can be doubled and put into a 9 X13 inch pan and baked for 1 hour.