Applesauce Rum Raisin Bundt Cake

with Rum Sugar Glaze

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This Applesauce Rum Raisin Bundt Cake is a slice of delightfulness, perfect on a cold winter’s day. It brings warm spices, and a moist bite, along with flavors of applesauce and rum with plump and juicy raisins with each slice. Our family has always enjoyed rum cake, especially one of my brothers (Doug) in particular. Usually, it’s requested on his birthday in November, or we’ll enjoy it anytime during the winter months. We also enjoy rum-raisin ice cream during the holiday season and so the inspiration sparks started flying for combining those two lovely treats to create this flavorful Applesauce Rum Raisin Bundt Cake with Rum Sugar Glaze. The Rum Sugar Glaze elevates this dessert with a creamy hint of rum that is reminiscent of a melted ice cream drizzle, for the perfect balance.

This recipe for Applesauce Rum Raisin Bundt Cake does not use alcohol, instead I used Nature’s Flavors Organic Rum Flavor Extract to give it the delicious rum flavor. (There is one optional step to brushing spiced rum onto the warm cake, if desired, before adding the Rum Sugar Glaze)

Visit Nature’s Flavors to find the Organic Rum Flavor Extract. Their products are all-natural and made in the USA by a family owned and operated business of over 40 years.

Let’s begin!

Ingredients:

For Cake:

• 2 3/4 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp ground ginger

• 1/2 tsp cloves

• 1/2 tsp allspice

• 1/2 tsp nutmeg

• 1/2 tsp salt

• 2 tsp Nature’s Flavors Organic Rum Flavor Extract

• 3/4 cup cinnamon applesauce

• 1/2 cup milk (I used almond milk)

• 1 cup butter (I used plant butter)

• 1 cup granulated sugar

• 1 cup light brown sugar, packed

• 2 eggs

• 1 cup raisins (floured with all-purpose flour)

For Rum Sugar Glaze:

• 1 1/2 cups confectioner’s sugar

• 1 tsp Nature’s Flavors Organic Rum Flavor Extract

• 2 tbsp water or milk (plus extra for desired consistency)

Cake Instructions:

Preheat oven to 350℉ / 176℃ and spray or grease a bundt pan. (I used a silicone budnt pan, and sprayed mine with a butter flavor non-stick cooking spray.)

In a medium bowl, whisk together flour, baking powder, baking soda, salt and all spices, then set aside.

In a small bowl, add rum flavor extract, applesauce, and milk. Stir together and set aside.

In a large bowl, use a mixer to cream together butter and both sugars until light and fluffy, about 2 minutes.

Add eggs and mix on medium speed until about one minute longer.

Beginning and ending with flour mixture, add alternatively with milk mixture until well incorporated.

(Batter will be thick.)

Remember to flour your raisins before folding them in cake batter. They naturally stick together, and this step will help them to be evenly folded and distributed in the cake batter.

Fold in floured raisins into cake batter.

Batter will be thick, so it will need to be scooped into your bundt pan.

I used a silicone Bundt pan, so I placed it on top of a baking sheet for stability before adding batter.

Bake at 350℉ / 176℃ in center of oven for 55 min to 1 hour and 10 minutes, or until a wooden toothpick comes out clean when inserted.

NOTE: Metal pans will take less time, my silicone Bundt pan needed the full 1 hour and 10 minutes to bake.

Let cake cool in pan for 10 minutes, then invert onto a cooling rack.

Optional: Lightly brush warm cake with a spiced rum (I used about 1-2 tablespoons.) Let cake cool completely before adding Rum Sugar Glaze.

Rum Sugar Glaze Instructions:

Add all glaze ingredients to a medium bowl and whisk vigorously till a creamy glaze is made. Add 1/2 tsp of water at a time to achieve consistency desired. (You do want it somewhat thick for a beautiful white pour.)

Use a large spoon to pour on glaze. Start at top middle and let it slide down for an even coverage.

Glaze will start to harden after 20 minutes, so apply to cake within 5 minutes and serve cake after glaze has hardened.

Enjoy!

💜Julie

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dessert

American

Yield: 12

Author: Julie Butler

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Applesauce Rum Raisin Bundt Cake

This Applesauce Rum Raisin Bundt Cake is a slice of delightfulness, perfect on a cold winter’s day. It brings warm spices, and a moist bite, along with flavors of applesauce and rum with plump and juicy raisins with each slice. The Rum Sugar Glaze elevates this dessert with a creamy hint of rum that is reminiscent of a melted ice cream drizzle, for the perfect balance.

Prep time: 20 MinCook time: 1 HourInactive time: 10 MinTotal time: 1 H & 30 M

Ingredients

For the Cake

• 2 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground ginger
• 1/2 tsp cloves
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 2 tsp Nature’s Flavors Organic Rum Flavor Extract
• 3/4 cup cinnamon applesauce
• 1/2 cup milk (I used almond milk)
• 1 cup butter (I used plant butter)
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 eggs
• 1 cup raisins (floured with all-purpose flour)

For the Rum Sugar Glaze

• 1 1/2 cups confectioner’s sugar
• 1 tsp Nature’s Flavors Organic Rum Flavor Extract
• 2 tbsp water or milk (plus extra for desired consistency)

Instructions

For the Cake

1. Preheat oven to 350℉ / 176℃ and spray or grease a bundt pan. (I used a silicone budnt pan, and sprayed mine with a butter flavor non-stick cooking spray.)
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and all spices, then set aside.
3. In a small bowl, add rum flavor extract, applesauce, and milk. Stir together and set aside.
4. In a large bowl, use a mixer to cream together butter and both sugars until light and fluffy, about 2 minutes.
5. Add eggs and mix on medium speed until about one minute longer.
6. Beginning and ending with flour mixture, add alternatively with milk mixture until well incorporated.
7. Fold in floured raisins into cake batter.
8. Batter will be thick, so it will need to be scooped into your bundt pan.
9. I used a silicone Bundt pan, so I placed it on top of a baking sheet for stability before adding batter.
10. Bake at 350℉ / 176℃ in center of oven for 55 min to 1 hour and 10 minutes, or until a wooden toothpick comes out clean when inserted. (NOTE: Metal pans will take less time, my silicone Bundt pan needed the full 1 hour and 10 minutes to bake.)
11. Let cake cool in pan for 10 minutes, then invert onto a cooling rack.
12. Optional: Lightly brush warm cake with a spiced rum (I used about 1-2 tablespoons.) Let cake cool completely before adding Rum Sugar Glaze.

For Rum Sugar Glaze

1. Add all glaze ingredients to a medium bowl and whisk vigorously till a creamy glaze in made.
2. Add 1/2 tsp of water at a time to achieve consistency desired. (You do want it somewhat thick for a beautiful white pour.)
3. Use a large spoon to pour on glaze. Start at middle top and let it slide down for an even coverage.
4. Glaze will start to harden after 20 minutes, so apply to cake within 5 minutes and serve cake after glaze has hardened.

Notes

1. Remember to flour your raisins before folding them in cake batter. They naturally stick together, and this step will them to be evenly folded and distributed in the cake batter.
2. Cake can be made in advance and stored covered loosely at room temperature for 2 days, or in refrigerator for 1 week.

Recommended Products:

Silicone Bundt Cake Baking Molds - Nonstick Bundt Cake Pan - 9.65 Inch (Purple)

Nordic Ware Platinum Collection Heritage Bundt Pan

Nature's Flavor Rum Flavor Extract

Nutrition Facts

Calories

485

Fat (grams)

15

Sat. Fat (grams)

9

Carbs (grams)

99

Fiber (grams)

9.5

Net carbs

85

Sugar (grams)

59

Protein (grams)

5.3

Sodium (milligrams)

340

Cholesterol (grams)

61

Nutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

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