A really interesting combination of flavours, rum, apples and cranberries, with a hot rum glaze that soaks in after baking.
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. - 25 Dec 2007 (Review from Allrecipes USA and Canada)
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! - 19 Dec 2003 (Review from Allrecipes USA and Canada)
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. - 21 Feb 2009 (Review from Allrecipes USA and Canada)