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
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.