4 cups Granny Smith apples, peeled, cored and finely chopped (about 4-6 apples)
1 cup walnuts, coarsely chopped
For the sauce: Stir brown sugar and butter in heavy medium saucepan over medium
heat until melted and smooth, about 2 minutes. Add cream, rum and cinnamon and bring
to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
For the cake: Heat oven to 325 degrees F. Butter and flour a 10-inch cake pan.
Combine dry ingredients and set aside.
Whip eggs until frothy, about 3-4 minutes then add oil and orange juice and mix
Add dry ingredients and beat with whip at low speed until thoroughly combined.
Fold in apples and walnuts and pour into prepared cake pan.
Bake at 325 degrees F for 1 hour or until firm on top. Cover with aluminum foil
if top gets too brown.
Cool on rack 5 minutes, then invert onto rack and cool completely.
After the cake has cooled, serve with the spiced rum sauce.