Sunday, August 15, 2010

Rum and Cranberry Bundt Cake

For those who don't have rum, I would think a tablespoon or two of rum
extract would work.

2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/2 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1/3 cup dark rum or 2 tablespoons of rum extract and enough water to
make 1/3 cup
1 tsp vanilla
1 1/4 unsweetened applesauce
1 cup dried cranberries
3 tbls butter, melted
1/4 cup packed brown sugar
1 cup powdered sugar
2 tbls dark rum or extract

Preheat oven to 350 degrees. Spray bundt pan with Pam. 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 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

Spoon batter into prepared pan. Bake in preheated oven for 45 - 55
minutes or until inserted toothpick comes out clean. Cool cake in pan
for 15 mins and remove from pan. Cool on wire rack.

In small pan, melt butter. Stir in brown sugar and powdered sugar and 2
tbs rum. Heat until smooth. If mixture is too thick thin with water or
rum. Drizzle over cake.

by Sandrajean

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