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|Rum Cranberry Applesauce Bundt Cake|
"My Mother (eighty+years vintage) raved about this recipe. She's asked I carry it to all functions."
- 2 1/four cups all-reason flour
- 1 teaspoon baking soda
- half of teaspoon salt
- 1 half teaspoons ground cinnamon
- 1/four teaspoon floor allspice
- half cup butter, softened
- 1/4 cup white sugar
- three/four cup packed brown sugar
- 2 eggs
- 1/3 cup dark rum
- 1 teaspoon vanilla extract
- 1 1/4 cups applesauce
- 1 cup dried cranberries
- 3 tablespoons butter, melted
- 1/four cup packed brown sugar
- 1 cup confectioners' sugar
- 2 tablespoons dark rum
|Prep : 20M||Cook : 12M||Ready in : 1H10M|
- Preheat oven to 350 levels F (a hundred seventy five levels C). Spray nine or 10 inch Bundt pan lightly with cooking spray and dust with flour.
- In a medium bowl, combine flour, baking soda, salt, cinnamon, and allspice.
- In a huge blending bowl, cream 1/2 cup butter, white sugar, and 3/4 cup brown sugar. Mix in eggs, 1/three cup rum, and vanilla. Mix in flour mixture in 3 additions alternately with applesauce, ending with flour. Stir in dried cranberries. Spoon batter into organized pan.
- Bake in preheated oven for 45 to fifty five mins, or until a toothpick inserted into the cake comes out easy. Cool cake in pan for 15 mins, put off from pan, and cool absolutely on a cord rack.
- In a small saucepan, soften 3 tablespoons butter. Stir in 1/four cup brown sugar, confectioners' sugar, and a couple of tablespoons rum. Heat till easy; if aggregate is too thick, add water and maybe a touch greater rum. Drip glaze over cooled cake.
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