Skip to main content New this month
Get the Allrecipes magazine

Rum Cranberry Applesauce Bundt Cake

Rated as 4.53 out of 5 Stars

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

Ingredients

1 h 10 m servings 381 cals
Original recipe yields 12 servings (1 - 9 inch Bundt cake)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 381 calories; 11.6 g fat; 61.9 g carbohydrates; 3.7 g protein; 59 mg cholesterol; 295 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 15
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

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 d...

Most helpful
Most positive
Least positive
Newest

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.

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!

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 d...

Soaking the cranberries is a MUST! Excellent Cake. THANKS!

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 sugar...

Bravo to your mother!!! My husband and I loved it. It will make a great holiday cake. Thank you for sharing the recipe.

Excellent, moist cake with just the right amount of rum!

Nice recipe. I agree with the person who said this is dry without the glaze. Don't skip the glaze!!!!

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.