Make cupcakes or your preferred layer cake with this custard filling recipe. It is error-free thanks to the microwave! To change the flavor, use various extracts, such as mint and almond.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 to 9 – inch bundt cake |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ½ cup butter, softened
- ¼ cup white sugar
- ¾ cup packed brown sugar
- 2 eggs
- ⅓ cup dark rum
- 1 teaspoon vanilla extract
- 1 ¼ cups applesauce
- 1 cup dried cranberries
- 3 tablespoons butter, melted
- ¼ cup packed brown sugar
- 1 cup confectioners’ sugar
- 2 tablespoons dark rum
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray 9 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 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.
- 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.
- 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
| Calories | 381 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 295 mg |
| Sugars | 41 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I made it using whole wheat flour and fresh cranberries. Was absolutely delicious.
I made this exactly as written and it is delicious!
Cake ended up having same texture and taste of a fruit cake. Did like the cranberries. As on reviewer noted was dry next day, so hydrating the cranberries in water or rum would likely have helped. The glaze tasted good although it seemed to fall off quite easily when cutting slices. Overall ok.
Perfect cake! I skipped the glaze and, instead of applesause, added two ground Granny Smith apples. It stayed covered overnight and next morning was nicely moist. Will bake it again and again, and maybe will add walnuts next time. Perfect combination of rum, tart cranberries, and sweetness. Thank you for the recipe!
Take heart, fellow non bakers! I made this exactly as specified by the recipe, and it was moist, flavorful, and quite special.
Soaking the cranberries is a MUST! Excellent Cake. THANKS!
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.
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.
This rating is for the cake only…no icing. It was good, a little dry though. The Applesauce Cake in Fannie Farmer is still the best I’ve ever had.
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!!!!
Great combo of flavors, but I made a few changes: I substituted pumpkin puree for the applesauce, added nutmeg, ginger and raisins. Also, I used fresh instead of dried cranberries, but would recommend using the dried since the fresh are incredibly tart. Overall great texture and flavor (can really taste the rum in the glaze). I will make this again but without the fresh cranberries. Thanks!
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 have made this cake many times. It always turns out well for me. I use the exact ingredients listed. I usually omit the sauce.
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.
I made this for my holiday party this past weekend. It was delicious and everyone loved it! Thanks!
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!
Bravo to your mother!!! My husband and I loved it. It will make a great holiday cake. Thank you for sharing the recipe.