Apple Cranberry Bundt Cake

• Produce

  • 2 cup Cranberry, fresh
  • 3 cups Crunch pak peeled apples
  • 1/2 tsp Ginger
  • 1 Mint, leaves

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/4 cup Applesauce

• Baking & Spices

  • 1 tsp Baking soda
  • 1 tbsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 3 cups Flour
  • 1 1/2 tsp Nutmeg
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans

• Drinks

  • 5 tsp Apple juice

• Dairy

  • 1 cup Butter
  • 1/4 cup Sour cream

• Beer, Wine & Liquor

  • 1 tsp Rum extract

• Liquids

  • 1/4 cup Water

Found on insidebrucrewlife.com

Description

Directions

• Preheat the oven to 350 degrees. Spray a 12 cup bundt pan with nonstick baking spray that has flour in it as well.
• Beat the butter and sugar until light and fluffy. Add the applesauce, sour cream, eggs, and extracts and beat again.
• Stir together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Slowly add to the butter mixture beating until everything is mixed in.
• Stir in the shredded apples, cranberries, and pecans by hand. Spoon into the prepared pan. Bake for 55-65 minutes, or until a knife inserted in the center comes out mostly clean. Do not over bake.
• Remove from the oven and cool in the pan for 10-15 minutes. Place a plate over the top and flip the cake out. Let cool completely.
• Bring 1/4 cup sugar and water to a boil in a small saucepan. Remove and let cool. Add the cranberries and stir to coat. Let them sit for an hour or more, and then roll the berries in the remaining sugar. Place on a plate to dry.
• Whisk together the powdered sugar and juice. Spoon over the top of the cake letting it drip down the sides. Top with the sugared cranberries. Garnish with mint leaves right before serving. Cut into 12 slices.