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Applesauce Cranberry Spice Cake

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.

  • Difficulty2/5
  • Prep time15 mins
  • Cook time2 hrs
  • Serves6
  • Recommended HardwoodApple


Vegetable Shorteningfor greasing the pan
All-purpose Flour3 cups
Baking Soda2 tsp.
Ground Cinnamon1-1/2 tsp.
Nutmeg, freshly grated1/2 tsp.
Ground Cloves1/4 tsp.
Salt1/4 tsp.
Dried Cranberries or Golden Raisins1 cup
Walnuts, lightly toasted, roughly chopped1 cup
Butter, room temperature1 cup
Granulated Sugar2 cups
Molasses2 Tbsp.
Vanilla1 1/2 tsp.
Unsweetened Applesauce2 cups
Butter4 Tbsp.
Brown Sugar, tightly packed1/2 cup
Heavy Whipping Cream1/2 cup
Vanilla1/2 tsp.
Salt1 pinch


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).

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.

On a large piece of wax paper, sift together the 3 cups of flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

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.

Reserve 1/4 cup of the flour mixture and put into a resealable plastic bag. Add the cranberries and walnuts, 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.

By hand, stir in the cranberries and walnuts. Tip the batter into the prepared pan. Tap to remove any air bubbles.

In the meantime, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325F and preheat, lid closed, for 10 to 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.

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.

Add the sugar and cook for 1 to 2 minutes, stirring constantly.

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.

Let cool for 10-15 minutes before pouring over the cooled cake so that it runs decoratively down the sides.

  • Difficulty2/5
  • Prep time15 mins
  • Cook time2 hrs
  • Serves6
  • Recommended HardwoodApple

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