Rum Cranberry Applesauce Bundt Cake
2 1/4 c flour
1 t baking soda
1/2 t salt
1 1/2 t cinnamon
1/4 t allspice
1/2 c butter, softened
1/4 c white sugar
3/4 c packed brown sugar
2 eggs
1/3 c dark rum
1 t vanilla extract
1 1/4 c applesauce (I used cinnamon applesauce)
1 c dried cranberries

3 T butter, melted
1/4 c packed brown sugar
1 c powdered sugar
2 T dark rum

1. Preheat oven to 350F. Grease bundt pan and dust with flour.
2. In medium bowl, combine flour, baking soda, salt, cinnamon and allspice.
3. In large mixing bowl, cream 1/2 c butter, white sugar and 3/4 c brown sugar. Mix in eggs, 1/3 c rum and vanilla. Mix in flour mixture in three additions alternately with applesauce, ending with flour. Stir in dried cranberries. Spoon batter in prepared pan.
4. Bake in preheated oven 45 to 55 minutes, or until a toothpick inserted into cake comes out clean. Cool cake in pan 15 min, remove from pan and cool completely on wire rack.
5. In small saucepan, melt 3 T butter. Stir in 1/4 c brown sugar, powdered sugar and 2 T rum. Heat until smooth. If mixture is too thick, add a little water or a little more rum. Drip over cooled cake.