Rum Cranberry Applesauce Bundt Cake

Dried cranberries are sprinkled through this moist and delicious, glazed, spice cake perfect for holiday gatherings.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 381 Calories

Ingredients

• 2 eggs
• ½ cup butter, softened
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons ground cinnamon
• ¼ cup white sugar
• ¾ cup packed brown sugar
• ¼ cup packed brown sugar
• 1 cup confectioners' sugar
• ¼ teaspoon ground allspice
• 1 cup dried cranberries
• 3 tablespoons butter, melted
• 2 tablespoons dark rum
• ⅓ cup dark rum
• 1 ¼ cups applesauce

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.