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Rum Cranberry Applesauce Bundt Cake
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Moist spice cake with cranberries, ideal for festive celebrations.
Ingredients:
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground allspice
  • 0.5 cup butter, softened
  • 0.25 cup white sugar
  • 0.75 cup packed brown sugar
  • 2 eggs
  • 0.33333298563957 cup dark rum
  • 1 teaspoon vanilla extract
  • 1.25 cups applesauce
  • 1 cup dried cranberries
  • 3 tablespoons butter, melted
  • 0.25 cup packed brown sugar
  • 1 cup confectioners' sugar
  • 2 tablespoons dark rum
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), then lightly coat a 9 or 10 inch Bundt pan with cooking spray and dust it with flour.
  • Mix together the flour, baking soda, salt, cinnamon, and allspice in a medium bowl.
  • In a large mixing bowl, blend 1/2 cup butter, white sugar, and 3/4 cup brown sugar until creamy. Add eggs, 1/3 cup rum, and vanilla, then mix well. Gradually add flour mixture and applesauce alternately in three portions, finishing with flour. Fold in dried cranberries and transfer batter to prepared pan.
  • Simply bake in a preheated oven for 45 to 55 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
  • Melt 3 tablespoons butter in a saucepan over low heat. Add 1/4 cup brown sugar, confectioners' sugar, and 2 tablespoons rum. Stir until smooth. If needed, add water and a little more rum to adjust thickness. Drizzle over cooled cake.

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