Rum Cranberry Applesauce Bundt Cake Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings.

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

Directions

Step 1: Preheat the oven to 350F (175C). Lightly grease a 9 or 10-inch Bundt pan with cooking spray and dust it with flour.

Step 2: In a medium bowl, combine 2 cups of all-purpose flour, 1 teaspoon baking soda, teaspoon salt, 1 teaspoons ground cinnamon, and teaspoon ground allspice. Stir well and set aside.

Step 3: In a large mixing bowl, cream together cup of softened butter, cup of white sugar, and cup of packed brown sugar until light and fluffy.

Step 4: Add 2 eggs one at a time, mixing well after each addition. Stir in cup of dark rum and 1 teaspoon of vanilla extract.

Step 5: Gradually add the flour mixture in three additions, alternating with 1 cups of applesauce. Begin and end with the flour mixture. Mix until smooth.

Step 6: Fold in 1 cup of dried cranberries, ensuring they are evenly distributed throughout the batter.

Step 7: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

Step 8: Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9: Let the cake cool in the pan for 15 minutes, then remove it from the pan and place it on a wire rack to cool completely.

Step 10: While the cake cools, prepare the glaze. In a small saucepan, melt 3 tablespoons of butter over medium heat. Stir in cup of brown sugar, 1 cup of confectioners' sugar, and 2 tablespoons of dark rum. Heat until the mixture is smooth, adding water if its too thick, or a bit more rum if desired.

Step 11: Drizzle the glaze over the cooled cake, letting it soak into the surface.

Nutrition Facts (per serving)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data and may not be available for all ingredients. If following a medically restrictive diet, consult your doctor or registered dietitian before preparing this recipe for personal consumption.