Rum Cranberry Applesauce Bundt Cake

My Mother (80+years old) raved about this recipe. She’s requested I bring it to all functions.

Rum Cranberry Applesauce Bundt Cake


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 cup butter, softened
  • 1/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/3 cup dark rum
  • 1 teaspoon vanilla extract
  • 1 1/4 cups applesauce
  • 1 cup dried cranberries
  • 3 tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1 cup confectioners’ sugar
  • 2 tablespoons dark rum


1 Preheat oven to 350 degrees F (175 degrees C). Spray 9 or 10 inch Bundt pan lightly with cooking spray and dust with flour.

2 In a medium bowl, combine flour, baking soda, salt, cinnamon, and allspice.

3 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.

4 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.

5 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.

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