Captain Morgan's Spiced Rum Apple Cake

Rum Sauce:
1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
4 tablespoons Captain Morgan's Spiced Rum
3/4 teaspoon ground cinnamon

Spiced Apple Cake:
2 eggs
1 cup vegetable oil
1/4 cup freshly squeezed orange juice
2 cups granulated sugar
2 cups all purpose flour
4 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
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. Serve warm.

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 thoroughly.

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 F degrees 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.