Recipe by JO IN ARLINGTON
"My Mother (80+years old) raved about this recipe. She's requested I bring it to all functions."
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2 1/4 cups
1 1/2 teaspoons
packed brown sugar
1 1/4 cups
packed brown sugar
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.
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.
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!
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 sugary. I would have preferered a traditional sugar and rum syrup brushed onto the cake.
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!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Rum Cranberry Applesauce Bundt Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 105
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