Rating: 4.5 stars
18 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

My Mother (80+years old) raved about this recipe. She's requested I bring it to all functions.

Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
12
Yield:
1 - 9 inch Bundt cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray 9 or 10 inch Bundt pan lightly with cooking spray and dust with flour.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

381 calories; protein 3.7g; carbohydrates 61.9g; fat 11.6g; cholesterol 59mg; sodium 294.8mg. Full Nutrition
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