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.