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Rum Cranberry Applesauce Bundt Cake |
"My Mother (80+years old) raved approximately this recipe. She's asked I convey it to all features."
Ingredients :
- 2 1/four cups all-cause flour
- 1 teaspoon baking soda
- half teaspoon salt
- 1 half teaspoons floor cinnamon
- 1/4 teaspoon floor allspice
- 1/2 cup butter, softened
- 1/four cup white sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1/three cup dark rum
- 1 teaspoon vanilla extract
- 1 1/4 cups applesauce
- 1 cup dried cranberries
- 3 tablespoons butter, melted
- 1/4 cup packed brown sugar
- 1 cup confectioners' sugar
- 2 tablespoons dark rum
Instructions :
Prep : 20M | Cook : 12M | Ready in : 1H10M |
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- Preheat oven to 350 stages F (175 degrees C). Spray nine or 10 inch Bundt pan lightly with cooking spray and dust with flour.
- In a medium bowl, integrate flour, baking soda, salt, cinnamon, and allspice.
- In a large blending bowl, cream half of 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.
- Bake in preheated oven for forty five to 55 minutes, or till a toothpick inserted into the cake comes out smooth. Cool cake in pan for 15 minutes, dispose of from pan, and cool completely on a wire rack.
- In a small saucepan, soften three tablespoons butter. Stir in 1/four cup brown sugar, confectioners' sugar, and a couple of tablespoons rum. Heat until clean; if aggregate is too thick, upload water and maybe a touch greater rum. Drip glaze over cooled cake.
Notes :
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