Rum Cranberry Applesauce Bundt Cake

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour a 9 or 10-inch Bundt pan. (5 minutes)

Recipe View 5 mins In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and allspice. (5 minutes)

Recipe View 7 mins In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1/3 cup rum and vanilla extract. (7 minutes)

Recipe View 8 mins Gradually add the dry ingredients to the wet ingredients, alternating with the applesauce, beginning and ending with the dry ingredients. Mix until just combined. Stir in the dried cranberries. (8 minutes)

Recipe View 2 mins Pour the batter into the prepared Bundt pan and spread evenly. (2 minutes)

Recipe View 50 mins Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. (45-55 minutes)

Recipe View 15 mins Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (15 minutes)

Recipe View 10 mins While the cake is cooling, prepare the glaze: In a small saucepan, melt the 3 tablespoons of butter. Stir in the 1/4 cup brown sugar, confectioners' sugar, and 2 tablespoons of rum. Heat until smooth, adding a little water or rum if the mixture is too thick. (10 minutes)

Recipe View 5 mins Once the cake is completely cool, drizzle the glaze evenly over the top. Garnish with chopped nuts, if desired. (5 minutes)