Rum Cranberry Applesauce Bundt Cake
Description
Dried cranberries are sprinkled through this moist and delicious, glazed, spice cake perfect for holiday gatherings.
Ingredients
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 1/2 teaspoons ground cinnamon
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1/4 teaspoon ground allspice
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1/2 cup butter, softened
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1/4 cup white sugar
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3/4 cup packed brown sugar
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2 eggs
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1/3 cup dark rum
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1 teaspoon vanilla extract
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1 1/4 cups applesauce
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1 cup dried cranberries
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3 tablespoons butter, melted
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1/4 cup packed brown sugar
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1 cup confectioners' sugar
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2 tablespoons dark rum
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.