Ingredients

1 Cup Chopped Pecans

1/2 Cup Dark Rum

1 Cup Golden Raisins

1 Cup Granulated Sugar

1 Cup Dark Brown Sugar, Lightly Packed

3 Extra Large Eggs At Room Temperature

3/4 Cup Vegetable Oil

2 Teaspoon Vanilla Extract

2 Teaspoon Grated Orange Zest About 2 Oranges

2 1/2 Cups Gluten Free All Purpose Flour

2 Teaspoon Baking Powder

1/2 Teaspoon Kosher Salt

2 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Ginger

1/8 Teaspoon Ground Cloves

1 1/2 lbs. Granny Smith Apples, Peeled, Cored And Diced In 1/4 Inch Pieces About 3-4 Apples

Method

Preheat oven to 350 degrees Fahrenheit.

Grease and flour a 9 x 13×2 inch baking pan.

Place the pecans on a baking sheet and toast for 5-10 minutes, until golden.

Combine the rum and raisins in a small bowl, cover with saran wrap and microwave for 60 seconds then set aside.

In the bowl of an electric mixer, fitted with a paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla and orange zest on medium speed for 3 minutes.

Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves in a medium bowl.

With the mixer on low speed, slowly add the wet mixture, just until combined.

Drain the raisins, discarding the liquid.

With a rubber spatula, fold the raisins, pecans and apples into the batter.

Spread into a prepared pan and smooth the top.

Bake for 40-50 minutes until a toothpick inserted in the centre, comes out clean.

Set aside to cool, then cut into squares and serve at room temperature, with a scoop of vanilla ice cream, and a drizzle of caramel sauce.