For Torte: Preheat oven to 350º F. Butter 8-inch cake pan. Using an electric mixer, beat butter, sugar, baking soda, cinnamon and salt in a large bowl until blended. Add egg and beat well. Stir in flour, then apples and nuts. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly. (Can be made 1 day ahead. Cool completely. Cover torte; let stand at room temperature.) For Sauce: Combine first 4 ingredients in a heavy medium saucepan over medium heat. Stir until butter melts and sugars dissolve. Increase heat and boil until slightly thickened, whisking occasionally, about 3 minutes. Mix in rum. Cool sauce slightly. Slice torte. Serve warm or at room temperature with ice cream and warm sauce. Yield: 6 servings. |