BUTTER RUM GLAZED APPLESAUCE CAKE

1/3 cup butter (do not use margarine)*
3/4 cup granulated sugar
1 cup applesauce
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (plus additional for topping, optional)
1/2 teaspoon salt
Butter Rum Glaze (recipe follows)

Heat oven to 350 degrees F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray.

In 1 1/2-quart saucepan, melt 1/3 cup butter over medium heat. Cook 2 to 2 1/2 minutes, stirring occasionally, until butter just begins to brown. Immediately remove from heat. Stir in granulated sugar, applesauce and vanilla.

In large bowl, mix flour, baking soda, cinnamon and salt. Stir in applesauce mixture. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Pour the Butter Rum Glaze over warm cake. If desired, after adding glaze, sprinkle the top of the warm cake with a bit of cinnamon. Cool 30 minutes. Serve warm.

BUTTER RUM GLAZE

2 tablespoons butter (do not use margarine)*
1 cup powdered sugar
1/2 teaspoon rum flavor
3 to 4 teaspoons half-and-half or milk

In 1 1/2-quart saucepan, melt 2 tablespoons butter over medium heat; cook about 3 minutes or until butter just begins to brown. Immediately remove from heat. Stir in remaining glaze ingredients until smooth and spreadable.

*It's important to use real butter in this recipe. You won't get the toasty flavor that comes from browning if you use margarine.

Makes 9 servings
From: Recipelink.com
Adapted from source: Recipe booklet: Fall Baking, Betty Crocker Recipe Magazine #235, September 2006