By Traeger Kitchen
Delicious fall flavor take the cake on this moist and sweet bundt cake. Serve it up for any gathering, your guests will be intrigued by the smoke baked layers of flavor.
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|As Needed||vegetable oil|
|As Needed||all-purpose flour|
|2 Teaspoon||baking soda|
|1 1/2 Teaspoon||ground cinnamon|
|1/2 Teaspoon||ground nutmeg|
|1/4 Teaspoon||ground cloves|
|1 1/4 Cup||butter|
|2 Teaspoon||vanilla extract|
|1 Cup||dried sweetened cranberries|
|1 Cup||toasted walnuts|
|1/2 Cup||brown sugar|
|1/2 Cup||heavy cream|
Thoroughly grease the inside of a decorative 9-inch Bundt pan. (Other pans can be used, but you may have to adjust the baking time).
As Needed vegetable oil
Dust it with a small amount of flour, making sure to cover all surfaces. Turn the pan upside down over a sink or wastebasket and tap several times to release any excess flour. Set aside.
As Needed all-purpose flour
On a large piece of wax paper, sift together the 3 cups of flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3 Cup all-purpose flour
2 Teaspoon baking soda
1 1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
1/4 Teaspoon ground cloves
1/4 Teaspoon Salt
Using a stand mixer or a hand-held electric mixer, cream together the butter and sugar using a medium-high speed until it is light-colored and fluffy. Add the molasses, vanilla, and applesauce and beat them in on medium speed.
1 Cup butter
2 Cup Sugar
2 Tablespoon molasses
1 1/2 Teaspoon vanilla extract
2 Cup Applesauce
Reserve 1/4 cup of the flour mixture and put into a resealable plastic bag. Add the cranberries and walnuts (roughly chopped), seal, and toss to coat. (The flour keeps the fruit and nuts from sinking to the bottom of the cake as it bakes). Add the remaining flour mixture to the butter-applesauce mixture and beat on low speed until combined.
1 Cup dried sweetened cranberries
1 Cup toasted walnuts
By hand, stir in the cranberries and walnuts. Tip the batter into the prepared pan. Tap to remove any air bubbles.
When ready to cook, set temperature to 325 degrees F and preheat, lid closed for 15 minutes.
Bake the cake until a skewer inserted comes out clean, i.e., no raw batter or crumbs clinging to it, 50 to 60 minutes.
325 ˚F / 163 ˚C
Transfer to a wire cooling rack and let the cake cool, still in the pan, for 30 minutes. Lay a second cooling rack on top of the cake and invert, holding the cooling rack firmly against the cake, to release. Let cool completely, then transfer to a plate or cake stand.
While the cake cools, make the glaze: Melt the butter in a small saucepan over medium-low heat.
4 Tablespoon butter
Add the sugar and cook for 1 to 2 minutes, stirring constantly.
1/2 Cup brown sugar
Add the cream, vanilla, and salt. Increase the heat to medium and bring the mixture to a boil. Continue to cook for 2 minutes, stirring constantly.
1/2 Cup heavy cream
1/2 Teaspoon vanilla extract
1 Pinch Salt
Let cool for 10-15 minutes before pouring over the cooled cake so that it runs decoratively down the sides. Enjoy!