APPLESAUCE CAKE WITH BUTTER-RUM GLAZE
Applesauce and cinnamon smell so good in the oven! And let me just say that this is a very moist cake and the rum flavored frosting combined with the cinnamon in the cake is just to-die-for. The recipe makes a small cake, perfect for small family dessert. Recipe originally from the Betty Crocker website.
Provided by Traci Coleman
Categories Cakes
Time 45m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 350. Grease a 9" square cake pan.
- 2. In medium saucepan, melt 1/3 cup butter over medium heat. Once melted, cook for about 2 minutes until butter just starts to turn brown. Remove from heat. Immediately add sugar, applesauce and vanilla, combining well.
- 3. While butter is melting, in large mixing bowl, combine flour, baking soda and cinnamon.
- 4. Add warm butter mixture to the dry ingredients. Combine well and pour batter into prepared cake pan.
- 5. Cook 30-35 minutes until toothpick inserted comes out clean.
- 6. Prepare glaze: Melt butter (in microwave or stovetop). Add remaining ingredients, combining well until smooth. Let cool about 5 minutes to allow some thickening; glaze will be slightly thin. Pour over warm cake.
- 7. Let set about 30 minutes before serving. For nice garnish, lightly sprinkle ground cinnamon over frosted cake.
APPLESAUCE RUM-RAISIN CAKE
This cake has a lot of raisins soaked in rum. Try to soak your raisins overnight if possible or at least for a few hours.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time P1DT1h50m
Yield 12
Number Of Ingredients 16
Steps:
- Place all the raisins in a small bowl with the rum and let sit overnight or at least 4 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time; mix in applesauce.
- In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa. Gradually add flour into the batter, mixing until fully incorporated. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.
- Bake in preheated oven until a tester inserted in the middle of the cake comes out clean, about 25 minutes. Cool on wire rack.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 46.7 g, Cholesterol 51.3 mg, Fat 12.1 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 327.4 mg, Sugar 27.2 g
BUTTER RUM GLAZED APPLESAUCE CAKE
Make and share this Butter Rum Glazed Applesauce Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Breakfast
Time 45m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a saucepan over medium heat. Cook and stir for 2 to 2 1/2 minutes until butter begins to brown. Immediately remove from heat and stir in sugar, applesauce, apple and vanilla. Set aside.
- Combine remaining ingredients in a large bowl and stir in applesauce mixture. Pour into a greased 8x8 baking dish.
- Bake at 350ºfor 25 minutes or until a toothpick inserted in center comes out clean.
- Pour warm rum glaze over hot cake. Let cake cool for 30 minutes and serve warm.
- Glaze: Melt butter in a saucepan over medium heat. Cook and stir for 2 to 2 1/2 minutes until butter begins to brown. Immediately remove from heat and stir in remaining ingredients until spreadable and smooth.
Nutrition Facts : Calories 296.8, Fat 9.8, SaturatedFat 6.1, Cholesterol 25.5, Sodium 345, Carbohydrate 51.3, Fiber 1.3, Sugar 31.4, Protein 2
BUTTER RUM-GLAZED APPLESAUCE CAKE
Enjoy this delicious applesauce cake made with Gold Medal® all-purpose flour and glazed with butter and rum - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 9
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening or cooking spray.
- In 1 1/2-quart saucepan, melt 1/3 cup butter over medium heat. Cook 2 to 2 1/2 minutes, stirring occasionally, until butter just begins to brown. Immediately remove from heat. Stir in granulated sugar, applesauce and vanilla.
- In large bowl, mix flour, baking soda, cinnamon and salt. Stir in applesauce mixture. Pour batter into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
- In 1 1/2-quart saucepan, melt 2 tablespoons butter over medium heat; cook about 3 minutes or until butter just begins to brown. Immediately remove from heat. Stir in remaining glaze ingredients until smooth and spreadable. Pour over warm cake. Cool 30 minutes. Serve warm.
Nutrition Facts : Calories 300, Carbohydrate 51 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 34 g, TransFat 0 g
RUM CAKE WITH A BUTTER RUM GLAZE
This cake can be made either Gluten Free by using a 15 oz. Gluten Free Cake Mix. It gets rave reviews in both the gluten free version and the regular version. If you perfer less of an alcohol taste, use 1.5 tbsp or rum in the glaze instead of the 3 tbsp that are called for. Photo is the gluten free version.
Provided by eavess
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the cake pan by misting with vegetable oil and placing pecans in bottom of bundt pan if desired. Preheat oven to 350 degrees.
- Place cake mix, pudding mix, sour cream, oil, 1.3 cup of rum, water, eggs, and vanilla in a large mixing bowl and beat with electric mixer on low speed until the ingredients are just incorporated (about 30 seconds). Stop mixing and scrape down the sides of the bowl with rubber spatula.
- Increase the speed of the machine to medium and beat the batter until smooth (1 1/2 to 2 minutes longer).
- Pour batter into prepared cake pan and smooth the top with a spatula.
- Place cake in oven and bake until the top springs back when lightly pressed with finger. Approximately 40 to 45 minutes.
- While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Add the brown sugar and 3 tbsp of rum and stir to combine. Cook over low heat until the sugar dissolves and the mixture boils and thickens (approx 3 minutes). Remove from heat and let the glaze cool.
- Transfer the Bundt pan to a wire rack and let cake cook for 10 minutes. The gently shake the pan and invert it on a wire rack to cool. Let cool. Cool for at least 10 minutes.
- Using wooden skewers ( I use toothpicks), poke a dozen holes in the top of the cake and very slowly pour over warm cake so that the glaze can soak into the cake.
- Store this cake in a cake saver at room temp for up to 3 days. Freeze unglazed cake for up to 3 months. Let cake thaw overnight on countertop before glazing.
Nutrition Facts : Calories 396.2, Fat 21, SaturatedFat 5.8, Cholesterol 62.5, Sodium 312.6, Carbohydrate 43.2, Fiber 0.5, Sugar 28.1, Protein 3.7
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