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Rum Cranberry Applesauce Bundt Cake

Rum Cranberry Applesauce Bundt Cake

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
JO IN ARLINGTON

JO IN ARLINGTON

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 61.9g
  • 20%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  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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Reviews

Gwen Cheney
11

Gwen Cheney

12/25/2007

Moist and delicious, even without the glaze. Like cranberry-studded gingerbread. I hydrated the cranberries in boiling water, drained and soaked them with 1-2 tbsp. of rum before adding them.

DaleDoc1
8

DaleDoc1

12/23/2003

Scrumptious! I did add some more spices (including ginger and nutmeg) and some pecans. And I substituted dried cherries for the cranberries. Very moist and easy. A definite keeper!

Amanda P.
7

Amanda P.

2/23/2009

I think soaking the cranberries in rum would eliminate the dry texture of the cake. The glaze is super good but almost needed to be doubled. It wasn't bad right out of the oven, but the next day, it was super dry. I think the cranberries sucked all the moisture right out.

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