Applesauce Rum Raisin Bundt Cake

For cake

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.

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.

For glaze

Add all glaze ingredients to a medium bowl and whisk vigorously till a creamy glaze in 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 middle top 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.