Rum Cranberry Apple Cake

    1 hour 10 minutes

    A really interesting combination of flavours, rum, apples and cranberries, with a hot rum glaze that soaks in after baking.

    16 people made this

    Serves: 12 

    • 2 1/4 cups (280g) plain flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/4 teaspoon ground allspice
    • 125g butter, softened
    • 1/4 cup (50g) white sugar
    • 3/4 cup (165g) packed brown sugar
    • 2 eggs
    • 1/3 cup (80ml) dark rum
    • 1 teaspoon vanilla essence
    • 1 1/4 cups (300g) apple sauce
    • 1 cup (120g) dried cranberries
    • 3 tablespoons butter, melted
    • 1/4 cup (60g) packed brown sugar
    • 1 cup (125g) icing sugar
    • 2 tablespoons dark rum

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Spray 23cm ring tin lightly with cooking spray and dust with flour.
    2. In a medium bowl, combine flour, baking soda, salt, cinnamon and allspice.
    3. In a large mixing bowl, cream 125g 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 apple sauce, ending with flour. Stir in dried cranberries. Spoon batter into prepared pan.
    4. 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.
    5. In a small saucepan, melt 3 tablespoons butter. Stir in 1/4 cup brown sugar, icing 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.

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    Reviews and Ratings
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    Reviews in English (16)


    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)