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

Advertisement

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.

    Advertisement
  • 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

380.6 calories; 3.7 g protein; 61.9 g carbohydrates; 59 mg cholesterol; 294.8 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2007
Moist and delicious, even without the glaze. Like cranberry-studded gingerbread. I hydrated the cranberries in boiling water, drained and soaked them with 1-2 tbsp. of rum before adding them. Read More
(14)

Most helpful critical review

Rating: 3 stars
02/23/2009
I think soaking the cranberries in rum would eliminate the dry texture of the cake. The glaze is super good but almost needed to be doubled. It wasn't bad right out of the oven but the next day it was super dry. I think the cranberries sucked all the moisture right out. Read More
(8)
17 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/25/2007
Moist and delicious, even without the glaze. Like cranberry-studded gingerbread. I hydrated the cranberries in boiling water, drained and soaked them with 1-2 tbsp. of rum before adding them. Read More
(14)
Rating: 5 stars
12/23/2003
Scrumptious! I did add some more spices (including ginger and nutmeg) and some pecans. And I substituted dried cherries for the cranberries. Very moist and easy. A definite keeper! Read More
(10)
Rating: 3 stars
02/23/2009
I think soaking the cranberries in rum would eliminate the dry texture of the cake. The glaze is super good but almost needed to be doubled. It wasn't bad right out of the oven but the next day it was super dry. I think the cranberries sucked all the moisture right out. Read More
(8)
Advertisement
Rating: 5 stars
01/25/2010
Soaking the cranberries is a MUST! Excellent Cake. THANKS! Read More
(6)
Rating: 5 stars
11/05/2003
Bravo to your mother!!! My husband and I loved it. It will make a great holiday cake. Thank you for sharing the recipe. Read More
(4)
Rating: 4 stars
06/29/2008
Rum cinnamon craisins applesauce caramel - toooo many competing flavors. Cake was moist but I did not care for the glaze at all. It did not go well with the cake and it was thin and sugary. I would have preferered a traditional sugar and rum syrup brushed onto the cake. Read More
(4)
Advertisement
Rating: 5 stars
12/20/2004
Just tried this yesterday and thought it was a little on the dry and bland side. It definitely needs a glaze. In addition I would increase the amount of spices if I make it again. Read More
(2)
Rating: 5 stars
06/05/2008
Excellent moist cake with just the right amount of rum! Read More
(2)
Rating: 5 stars
12/23/2003
I made this for my holiday party this past weekend. It was delicious and everyone loved it! Thanks! Read More
(2)