Close
Tweet
Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 1/2 tsp |
| allspice: 1/4 tsp |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 1/4 cup |
| light brown sugar (packed): 3/4 cup |
| eggs: 2 |
| dark rum: 1/3 cup |
| vanilla extract: 1 tsp |
| sweetened applesauce: 1 1/4 cups |
| dried sweetened cranberries: 1 cup |
| salted butter: 3 Tbl (melted) |
| light brown sugar (packed): 1/4 cup |
| powdered sugar (unsifted): 1 cup |
| dark rum: 2 Tbl |
Rum Cranberry Applesauce Bundt Cake
Credit: AllRecipes
User rating:
"My Mother (80+years old) raved about this recipe. She's requested I bring it to all functions."
-
Prep Time
20 min -
Cook Time
50 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Spray 9 or 10 inch Bundt pan lightly with cooking spray and dust with flour.
- In a medium bowl, combine flour, baking soda, salt, cinnamon, and allspice.
- In a large mixing bowl, cream 1/2 cup butter, white sugar, and 3/4 cup brown sugar. Mix in eggs, 1/3 cup rum, and vanilla. Mix in flour mixture in three additions alternately with applesauce, ending with flour. Stir in dried cranberries. Spoon batter into prepared pan.
- Bake in preheated oven for 45 to 55 minutes, or until a toothpick inserted into the cake comes out clean. Cool cake in pan for 15 minutes, remove from pan, and cool completely on a wire rack.
- In a small saucepan, melt 3 tablespoons butter. Stir in 1/4 cup brown sugar, confectioners' sugar, and 2 tablespoons rum. Heat until smooth; if mixture is too thick, add water and maybe a little more rum. Drip glaze over cooled cake.