Name: Rum Cranberry Applesauce Bundt Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: All-purpose flour - 2 ¼ cups; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Ground cinnamon - 1 ½ teaspoons; Ground allspice - ¼ teaspoon; Butter, softened - ½ cup; White sugar - ¼ cup; Packed brown sugar - ¾ cup; Eggs - 2; Dark rum - ⅓ cup; Vanilla extract - 1 teaspoon; Applesauce - 1 ¼ cups; Dried cranberries - 1 cup; Butter, melted - 3 tablespoons; Packed brown sugar - ¼ cup; Confectioners' sugar - 1 cup; Dark rum - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rum Cranberry Applesauce Bundt Cake

1. All-purpose flour - 2 ¼ cups

2. Baking soda - 1 teaspoon

3. Salt - ½ teaspoon

4. Ground cinnamon - 1 ½ teaspoons

5. Ground allspice - ¼ teaspoon

6. Butter, softened - ½ cup

7. White sugar - ¼ cup

8. Packed brown sugar - ¾ cup

9. Eggs - 2

10. Dark rum - ⅓ cup

11. Vanilla extract - 1 teaspoon

12. Applesauce - 1 ¼ cups

13. Dried cranberries - 1 cup

14. Butter, melted - 3 tablespoons

15. Packed brown sugar - ¼ cup

16. Confectioners' sugar - 1 cup

17. Dark rum - 2 tablespoons

How to cook deliciously - Rum Cranberry Applesauce Bundt Cake

1. Stage

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. Stage

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

3. Stage

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. Stage

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. Stage

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.